Grilled lemon and garlic leg of lamb with an exotic chutney

8 servings

Ingredients

Quantity Ingredient
8 pounds Leg of lamb; trimmed of fat,
Boned and butterflied
½ cup Fresh lemon juice
6 Garlic cloves; chopped fine
2 tablespoons Chopped fresh thyme leaves
2 tablespoons Chopped fresh oregano leaves
3 tablespoons Chopped fresh rosemary leaves
1½ tablespoon Coarse salt
½ cup Extra-virgin olive oil
Freshly-ground black pepper; to taste
Exotic Chutney; see * Note

Directions

* Note: See the "Exotic Chutney" recipe which is included in this collection.

Start by placing the leg of lamb in a zip lock bag. In a bowl whisk together the remaining ingredients and pour it into the bag with the lamb.

Shake the bag well and allow to sit refrigerated for at least 8 hours and up to 1 day. Preheat your grill. Remove the lamb from the bag and discard the marinade. Grill the lamb, 5 to 6 inches from the coals, 10 minutes on each side. The thinner parts of the lamb will be medium-rare and the thicker parts will be rare. Allow the lamb to cool to room temperature and serve with the Exotic Chutney on the side. This recipe yields 8 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David Ruggerio From the TV FOOD NETWORK - (Show # CL-9146) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

02-16-1999

Recipe by: David Ruggerio

Converted by MM_Buster v2.0l.

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