Butterflied Leg of Lamb with Pomegranate Molasses Marinade

Summary

Yield
10 Servings
Source

Cathy Taylor of Waterloo

Prep time45 minutes
MeatLamb
Season

Description

A sweet, unique way to prepare lamb leg.

Ingredients

1 lamb leg (butterflied)
4Tablespoon (Metric)oregano (fresh, chopped)
2Tablespoon (Metric)rosemary (fresh, shopped)
1⁄3Cuppomegranate molasses
2Tablespoon (Metric)dijon mustard
2Tablespoon (Metric)honey
1Tablespoon (Metric)sea salt
 Unknownblack pepper (to taste)
1⁄2Cupolive oil

Instructions

  1. Mix everything except the leg of lamb and olive oil in a blender until fairly smooth. Slowly add olive oil while processing until blended
  2. Make small slits in lamb (all over) with a small knife
  3. Marinade lamb with blended ingredients for about 24 hours (overnight) in fridge
  4. Grill at medium-hot for 20—25 minutes, or until the internal temperature is 125˚F (about 53˚C)
  5. Tent with foil and let rest for 15 minutes (the internal temperature should rise to about 135˚F or about 58˚C)
  6. Slice and serve on a large platter