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Categories:
red wine extra-virgin olive oil coarse-grained mustard red wine vinegar rosemary oregano garlic lamb
Viewed: 55 - Published at: 5 years agoIngredients
- 3/4 cup dry red wine
- 1/2 cup extra-virgin olive oil
- 1/3 cup coarse-grained mustard
- 1/4 cup red wine vinegar
- 4 tablespoons fresh rosemary leaves (6 sprigs)
- 2 tablespoons drained green peppercorns in brine
- 1 tablespoon dried oregano
- 2 large garlic cloves
- 1 4-to 5-pound leg of lamb, boned, butterflied, trimmed of excess fat
Method
- Combine first 8 ingredients in blender.
- Puree until rosemary is completely ground, about 3 minutes.
- Place lamb in large glass baking dish with 2-inch high sides.
- Pour marinade over lamb, making certain all parts of lamb are covered with marinade.
- Cover; chill at least 8 hours or overnight.
- Let stand 2 hours at room temperature before cooking.
- Prepare barbecue (medium-high heat).
- Remove lamb from marinade.
- Sprinkle both sides of lamb generously with salt and pepper.
- Grill lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130F for medium-rare, turning occasionally, about 20 minutes.
- Transfer to platter and tent with foil.
- Let stand 10 minutes.
- Cut on diagonal into thin slices.
