Yesterday, Janie and Kirk invited me over for dinner for Easter. Janie and Kirk were doing a ham, homemade scalloped potatoes from scratch, bread, and dessert. Janie's brother brought some asparagus. Jaenne came and brought her awesome spinach dip that I ate FAR TOO MUCH OF. I bought a leg of lamb. This recipe was taken from the Lava Lake Lamb website ... the link is to your right ...
Grilled Butterflied Leg of Lamb
Liz Mitchell, Hailey, Idaho
Grilled Butterflied Leg of Lamb Ingredients
1 cup dry red wine
3/4 cup soy sauce
4 large cloves garlic, crushed
1/2 cup chopped fresh mint
2 tablespoons fresh rosemary
1 tablespoon freshly ground black pepper
1 butterflied leg of lamb (about 4-5 pounds)
Grilled Butterflied Leg of Lamb Directions
Combine marinade ingredients and pour over the lamb in a shallow glass baking pan. Refrigerate 6 hours, turning occasionally. When ready to grill, remove lamb from marinade and reserve the liquid. Grill lamb approximately 20 minutes on each side, basting frequently with the marinade. Check lamb for doneness after approximately 30 minutes grilling. Cut into thin slices and serve immediately. Serves 8.
Absolutely amazing! Thank you, Lava Lake Lamb!