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Grilled Lamb with Rosemary Mustard Marinade


3 garlic cloves, peeled
1 small onion, peeled and quartered
2/3 cup olive oil
1/2 cup fresh lemon juice
1/2 cup fresh Rosemary leaves
2 tablespoon Dijon mustard
2 tsp. mustard seed
1 tsp. salt
1/4 tsp. fresh ground pepper
1 leg of lamb, boned and butterflied

Add all ingredients except lamb to a food processor and process until finely chopped. About 10-15 minutes. Put a large plastic bag in a bowl and put lamb inside. Pour marinade over lamb. Refrigerate overnight, turning occasionally. Bring lamb to room temperature and remove from marinade. Grill for 10 minutes on one side and then turn and grill for 10 minutes more on the other side, or until desired doneness. Set aside for 20 minutes to rest.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.