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Grilled Lamb
By Susan Nye

Printer friendly version

Grilled lamb with a classic red wine
marinade is perfect for an
Easter crowd
of family and friends. Enjoy!

Serves 8

Juice and zest of 1 orange
4 cloves garlic
1 shallot, quartered
2 tablespoons fresh rosemary
1 tablespoon fresh thyme leaves
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 cups dry red wine
4-to-5 pounds trimmed, boned and butterflied lamb
1 bay leaf

1.        Combine the orange juice and zest, garlic, shallot, rosemary, thyme,
mustard, honey, salt, pepper and about 1/2 cup wine in a blender. Process to
combine and finely chop the herbs, garlic and shallot. Add the rest of the wine
and process to combine.

2.        Put the lamb in a large, heavy-duty, plastic, re-sealable bag. Add the
marinade and bay leaf; seal the bag, pressing out excess air. Marinate the lamb
in the refrigerator, turning every few hours, for at least 4 hours or overnight.
Longer is better.  

3.        Men like to grill so find an able-bodied male or two or three. Put him or
them in charge of the grill and cooking the lamb. Whether you are using
charcoal or gas, tell him/them that you want a medium hot fire.

4.        Remove the lamb from the marinade and pass it off to your grill
master(s). Let them grill the lamb, turning it once or twice until a thermometer
inserted in the thickest part of the meat registers at 130 degrees, about 20 to 25
minutes.

5.        Transfer the lamb to a cutting board and let it rest for 10-15 minutes. Slice
the lamb and serve.
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