Grilled Lamb with Balsamic Vinegar Marinade
Marinade :
1/2 cup balsamic vinegar
1/2 cup olive oil
1/2 cup Dijon mustard
10 cloves garlic, coarsely chopped
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 sprig fresh marjoram
Mix all ingredients in a small bowl. Place a boned leg of lamb in a large freezer bag and set into large bowl (just in case the bag leaks). Add the marinade to the bag and seal. Place in the refrigerator and marinate for 2-3 hours. Remove from refrigerator and allow to come to room temperature (about 30 minutes). Preheat BBQ grill. Remove lamb from marinade and grill, turning often, until a thermometer inserted in the thickest portion registers 130 degrees (about 30 minutes). Remove lamb to a serving platter and tent with aluminum foil. Allow to rest for 10 minutes. Cut across the grain into slices.
I'm joining other bloggers over at Daphne's Dandelions as we share our weekly harvests...it's fun to see what others are harvesting and what they are cooking up with it...check it out!
Enjoy!
Yum fresh herbs. I can't wait until I get my herbs planted. I really miss my herb garden after my move.
ReplyDeleteGosh that lamb looks yummy! I love it but my wife doesn't, so I make it once in a while for myself.
ReplyDeleteYummy lamb! Just beautiful. I had a pretty good home rasised ham.
ReplyDeleteOh that lamb looks great! We didn't have lamb for Easter dinner this year :(
ReplyDeleteDaphne, I couldn't get along without my fresh herbs ... I bought more at the nursery on Saturday and now I have to figure out where I am going to tuck them into The Garden.
ReplyDeleteVillager, you might make some lamb for your wife with this marinade. My father never liked lamb either ... until he tried it marinated and grilled.
Lynda, hard choice; lamb or ham??? I love both :)
Robin, : (
Y-U-M~ Looking at that picture is making me hungry!
ReplyDelete