" You'll never plow a field by turning it over in your mind "
~ Irish Saying
MINT BUTTERFLIED LEMON LEG of LAMB
~ 'Spring lamb' ... perfect for the season
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1 5-6 lb. boned, trimmed & butterflied leg of lamb (fat removed)
2 lemons & zest
3 minced garlic cloves
4 Tbsp. chopped mint
4 Tbsp. extra-virgin olive oil
coarse salt and freshly ground black pepper
MINT SAUCE:
1/2 cup good mint jelly
1/2 cup fresh lemon juice
zest from above lemons
1 Tbsp. butter
1/4 cup brown sugar
1 tsp. Coleman's dry mustard
- Flatten lamb to 2-inch thickness. Score skin side of lamb crisscross fashion. Wipe with damp cloth. With tip of knife make about 10 large deep cuts in flesh. Sprinkle with salt & cracked pepper.
- Grate the rind and squeeze the juice of 2 lemons. Finely chop the garlic. Combine lemon rind, juice, garlic, mint, oil, salt & pepper in small bowl. Pour over lamb and marinate several hours or overnight.
- Make mint sauce: Combine mint jelly and remaining ingredients in saucepan. Stir over low heat until jelly melts. Bring to boil, remove from heat and let cool.
- Remove meat from refrigerator. Pour cooled mint sauce over lamb, turning occasionally, allowing lamb to come to room temperature before grilling.
- Remove from sauce and grill over medium hot coals 30-45 minutes (depending on thickness), basting several times with sauce and turning occasionally. (Do not overcook ~ should be pink on inside) While lamb is cooking, bring marinade to boil, reduce heat and simmer 5 minutes.
- Remove from heat and let rest before carving. Serve with remaining sauce, boiled buttery new potatoes, crisp green salad and crusty peasant bread.
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Carol
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