Friday, December 7, 2012

Grilled Leg of Lamb with Balsamic, Port and Honey Glaze

Yay it's Friday!  How about a little grilled lamb for dinner?  I asked Stella how I should prepare the lamb.  She said, "made it edible".  Now that the bar has been set so high, how could I fail?  

3 1/2 pound boneless leg of lamb
1/3 cup balsamic vinegar
1/3 cup port
1/4 cup honey
2 tbsp olive oil
2 garlic cloves, thinly sliced
2 tbsp fresh rosemary leaves, chopped
1 tsp kosher salt
freshly ground pepper

Combine all of the marinade ingredients.
Make sure the leg of lamb is evenly butterflied for even marinating and grilling.
Place the lamb in the marinade for several hours or overnight.
Remove the lamb from the refrigerator one hour before cooking.
Grill on a gas grill over medium high heat until desired temperature.  Chris grilled it at medium heat for about 15 minutes for side for medium to medium rare.  Watch for flareups as there is fat on the outside of the lamb and let rest for 5-10 minutes before slicing.  
Baste with the marinade as you go, and with the leftover marinade, I heated it up and drizzled it over the sliced lamb.  Happy Friday!

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