Barbecued Butterflied Lamb

Submitted by United Church of God on Mon, 2011-08-29 14:23
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Description

A rosemary and red wine marinade is used to create this succulent and flavorful leg of lamb

Summary

Yield
Leg
Source

Rita Burnette & Michelle Franke

Prep time20 minutes

Ingredients

2 red onion (each cut into 8 wedges)
1 lemon (cut into 8 wedges)
2 shallots (halved)
3Clovegarlic
3Teaspoondijon mustard
1Teaspoonpepper
1Tablespoonrosemary (dried)
2Tablespoonvegetable seasoning (salt-free)
1Cuppomegranate juice (unsweetened)
1⁄2Cupred wine (choose a dry version)
5Poundleg of lamb (bone and fat removed)
 Unknownwatercress and cherry tomatoes (for garnish)

Instructions

In blender or food processor, combine all ingredients except lamb.  Puree to creat a marinade.  Rub marinade thoroughly into meat.  Place meat in bowl or plastic bag and pour remaining marinade over meat.  Marinate in refrigerator overnight or for 24 hours.  Remove meat from bag, wipe off excess mrinade.  Barbecue the meat over medium heat until meat reaches 145° to 160° for medium rare.  Or roast the meat on a rack in preheated 350° oven until desired temperature is reached.  To serve, cut into thin slices and garnish with watercress and cherry tomatoes.

Notes

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