Balsamic Garlic Rosemary Lamb
Ingredients:
1 Large leg of lamb. Butterflied and trimmed of excess fat
2 Large sprigs of fresh rosemary
1/2 cup - Olive Oil
4 peeled and crushed garlic cloves
3/4 cup - Balsamic Vinegar
Freshly Ground Pepper
Mesquite wood chips - soaked 30 minutes before use
The Marinade:
• Remove leaves from the Rosemary and chop lightly
• In a large bowl combine olive oil, balsamic vinegar, garlic, fresh rosemary, and several turns of a pepper mill
• Whisk together and pour into a large plastic ziplock bag
Directions:
• Place the lamb in the bag and work the marinade in thoroughly.
• Marinate for several hours at room temp or overnight in the refrigerator.
• Build a fire in the Big Green Egg allow it to stabilize around 350-400°.
• Add the mesquite chips.
• Grill lamb for 12 minutes, turn and grill another 12 minutes on the other side. Resist the urge to peek before turning.
• Check temp with a fast reading thermometer in the thickest part of the leg (135-140 F is medium rare).
• Let rest for about 10 minutes after cooking and carve across the grain.
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