Rubbed Butterflied Leg Of Lamb with Garlic, Rosemary and Thyme |
Course : Grilling
Source: Bobby Flay and Jack McDavid
Serves: 1 |
|
| |
Ingredients:
5 pounds leg of lamb -- boned |
2 tablespoons fresh picked thyme, minced |
4 cloves garlic |
2 tablespoons fresh picked rosemary, minced |
1 tablespoon salt |
2 tablespoons black pepper |
2 tablespoons olive oil |
|
| |
Preparation / Directions:
Mix last five ingredients well and rub on leg of lamb. Rub lamb vigorously.
Cover and refrigerate overnight.
Prepare a wood or charcoal fire and let it burn down to embers.
Grill lamb for 18 minutes on one side and 14 minutes on the second side.
Let rest for 10 minutes before slicing.
Serve with grilled ratatouille and basil.
Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavi
|
|
|
|
|
|
