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Grilled Butterflied Leg Of Lamb With Fresh Mint-Pepper Jelly


Grilled Butterflied Leg Of Lamb With Fresh Mint-Pepper Jelly Recipe

Ingredients:
  • One 4 1/2 to 5-pound butterflied leg of lamb, trimmed of excess fat and silverskin
  • 8 garlic cloves, cut in half, smashed lightly with the flat side of a knife blade
  • 1/4 cup fresh rosemary or 1 heaping tablespoon dried rosemary or a mixture of rosemary, marjoram, and oregano
  • 3 tablespoons olive oil
  • 1/2 cup Marsala or dry red wine
  • 3 tablespoons chopped fresh mint
  • 1 teaspoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • Safflower oil or canola oil, for oiling the grill
  • 1 recipe Foster's Seven Pepper Jelly with Fresh Mint (recipe follows)
  • 1 cup Foster's Seven Pepper jelly or your favorite pepper jelly
  • 1/4 cup chopped fresh mint
  • 3 tablespoons red wine vinegar
  • 1 teaspoon freshly ground black pepper
Directions:
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