Grilled Butterflied Leg of Lamb with Mint Pepper Jelly
- Yield 6 to 8 servings
- Prep 10 mins
- Cook 30 mins
The aroma of lamb meeting fire stirs the most ancient of gustatory desires. That and a little mint jelly on the side and you have a picnic.
You can begin marinating the leg of lamb up to two days in advance.
- Mint Pepper Jelly:
- 1 cup pepper jelly
- 1/4 cup chopped fresh mint
- 3 tablespoons red wine vinegar
- 1 teaspoon freshly ground black pepper
- 1 -- (4 1/2 to 5 pound) butterflied leg of lamb
- 8 -- garlic cloves, cut in half, smashed lightly with a knife blade
- 1/4 cup fresh rosemary or 1 heaping tablespoon dried rosemary
- 3 tablespoons olive oil
- 1/2 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
- To make jelly, combine all jelly ingredients; whisk until well blended. Refrigerate in an airtight container until ready to use, up to 1 week.
- 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.
- 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.
- 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).
From Foster’s Market Cookbook by Sara Foster, copyright ©2002 by Sara Foster. Used by permission of Random House, Inc.