Butterflied Leg of Lamb with Pomegranate Molasses Marinade
Summary
| Yield | |
|---|---|
| Source | Cathy Taylor of Waterloo |
| Prep time | 45 minutes |
| Meat | Lamb |
| Season |
Description
A sweet, unique way to prepare lamb leg.
Ingredients
| 1 | lamb leg (butterflied) | |
| 4 | Tablespoon (Metric) | oregano (fresh, chopped) |
| 2 | Tablespoon (Metric) | rosemary (fresh, shopped) |
| 1⁄3 | Cup | pomegranate molasses |
| 2 | Tablespoon (Metric) | dijon mustard |
| 2 | Tablespoon (Metric) | honey |
| 1 | Tablespoon (Metric) | sea salt |
| Unknown | black pepper (to taste) | |
| 1⁄2 | Cup | olive oil |
Instructions
- Mix everything except the leg of lamb and olive oil in a blender until fairly smooth. Slowly add olive oil while processing until blended
- Make small slits in lamb (all over) with a small knife
- Marinade lamb with blended ingredients for about 24 hours (overnight) in fridge
- Grill at medium-hot for 20—25 minutes, or until the internal temperature is 125˚F (about 53˚C)
- Tent with foil and let rest for 15 minutes (the internal temperature should rise to about 135˚F or about 58˚C)
- Slice and serve on a large platter
