- 1 leg lamb, about 4 pounds, boned and opened out (butterflied)
- 3 cloves garlic, slivered
- 2 sprigs fresh rosemary
- 1/4 cup white wine
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons honey
- 3 teaspoons Dijon mustard
- Freshly ground black pepper
Fold in the sides and shank end of the meat to make an evenly thick roast, held in shape with two long metal skewers passed crosswise through the meat. Make incisions into the fat and meat surfaces and insert garlic slivers and small brackets of rosemary leaves. Mix the remaining ingredients in a shallow dish, add the lamb and turn it to coat with marinade. Cover and leave at room temperature for 1-2 hours, or refrigerate for several hours, turning occasionally.
Drain the lamb and reserve the marinade. Place the lamb on lightly oiled, preheated barbecue grill, directly above a drip pan. Roast over indirect heat with the hood down, for 1 1/2-2 hours until cooked to taste. Turn occasionally during cooking, brushing with the reserved marinade.
When cooked to taste, remove to a platter and cover loosely with foil. Leave 10 minutes, remove skewers and slice to serve. If desired, fat can be drained from drip pan and the remaining marinade added with some hot stock. Stir to dissolve browned juices, place over direct heat and bring to the boil. Strain into a sauceboat and serve with the lamb.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
358 calories; 16g total fat; 145mg cholesterol; 159mg sodium; 3g carbohydrates; 0g fiber; 46g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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