email this pageBegin marinating the lamb up to two days in advance.
Ingredients
Mint Pepper Jelly:
1 cup pepper jelly
¼ cup chopped fresh mint
3 tablespoons red wine vinegar
1 teaspoon freshly ground
black pepper
Lamb:
1 (4½- to 5-pound) butterflied
leg of lamb
8 garlic cloves, cut in half,
smashed lightly with a knife blade
¼ cup fresh rosemary or
1 heaping tablespoon dried rosemary
3 tablespoons olive oil
½ cup dry red wine or Marsala
3 tablespoons chopped fresh mint
1 teaspoon kosher salt
1 tablespoon freshly ground
black pepper
Safflower oil or canola oil for
oiling the grill
Instructions
1 cup pepper jelly
¼ cup chopped fresh mint
3 tablespoons red wine vinegar
1 teaspoon freshly ground
black pepper
Lamb:
1 (4½- to 5-pound) butterflied
leg of lamb
8 garlic cloves, cut in half,
smashed lightly with a knife blade
¼ cup fresh rosemary or
1 heaping tablespoon dried rosemary
3 tablespoons olive oil
½ cup dry red wine or Marsala
3 tablespoons chopped fresh mint
1 teaspoon kosher salt
1 tablespoon freshly ground
black pepper
Safflower oil or canola oil for
oiling the grill
1. To make jelly, combine all ingredients; whisk until well blended. Refrigerate in an airtight container until ready to use, up to 1 week.
2. To prepare lamb, make about 8 small incisions on the fatty side of lamb and insert a garlic half and some rosemary into each slit. Rub lamb on both sides with olive oil, wine, remaining garlic and rosemary, mint, salt and pepper. Cover and refrigerate overnight or let stand 1 hour.
3. Brush grill rack lightly with oil. Preheat grill. Remove lamb from marinade. When fire is medium-hot, place lamb on rack and cook 15 to 20 minutes per side, until temperature reaches 130F to 135F for medium rare or 140F to 145F for medium. Baste frequently with remaining marinade.
4. Remove lamb from grill and let rest, lightly covered, 10 minutes before slicing. Carve into ¼-inch thick slices and serve with 1 tablespoon Mint Pepper Jelly per serving (You’ll have some jelly left over). Serves 6 to 8.
From Foster’s Market Cookbook by Sara Foster, copyright ©2002 by Sara Foster. Used by permission of Random House, Inc.
Relish the Holiday, March 2008.
Nutritional Information
2. To prepare lamb, make about 8 small incisions on the fatty side of lamb and insert a garlic half and some rosemary into each slit. Rub lamb on both sides with olive oil, wine, remaining garlic and rosemary, mint, salt and pepper. Cover and refrigerate overnight or let stand 1 hour.
3. Brush grill rack lightly with oil. Preheat grill. Remove lamb from marinade. When fire is medium-hot, place lamb on rack and cook 15 to 20 minutes per side, until temperature reaches 130F to 135F for medium rare or 140F to 145F for medium. Baste frequently with remaining marinade.
4. Remove lamb from grill and let rest, lightly covered, 10 minutes before slicing. Carve into ¼-inch thick slices and serve with 1 tablespoon Mint Pepper Jelly per serving (You’ll have some jelly left over). Serves 6 to 8.
From Foster’s Market Cookbook by Sara Foster, copyright ©2002 by Sara Foster. Used by permission of Random House, Inc.
Relish the Holiday, March 2008.
Per serving: 395 calories, 16g fat, 155mg chol., 50g prot., 8g carbs., 0g fiber, 395mg sodium.
Find a suggestion of wine to serve with this recipe at: www.relishmag.com/wine/25843.html
Find a suggestion of wine to serve with this recipe at: www.relishmag.com/wine/25843.html
