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Grilled Leg of Lamb with Red Currant Mint Sauce

Serving Size : 8-10
Preparation Time : N.A
Categories: Lamb

Ingredients:

1/4 cup red wine vinegar
3 tablespoon extra-virgin olive oil
3 cloves garlic -- minced
1 tablespoon thyme -- chopped fresh (or 1 teaspoon/5 mL dried)
3 Pounds Leg of Lamb -- boneless butterflied (about 3 lb/1.5 kg)
1/2 teaspoon salt
1/2 teaspoon pepper

REDCURRANT MINT SAUCE
1/2 cup red currant jelly
1/3 cup Mint Leaves -- chopped packed fresh
2 tablespoon Port Wine -- (optional)
2 tablespoon red wine vinegar
1 Pinch salt and pepper

How To Cook:

In large glass bowl, combine vinegar, oil, garlic and thyme; add lamb, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours. Or freeze in freezer bag for up to 2 weeks; thaw in refrigerator. )

RED CURRANT MINT SAUCE: In food processor, blend jelly, mint, port (if using), vinegar, salt and pepper. (Make-ahead. Refrigerate in airtight container for up to 3 days; let stand at room temperature for30 minutes before serving.)

Remove lamb from marinade, discarding any excess; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until meat thermometer registers 145°C (63°C) for medium-rare, 25 to 35 minutes, or until desired doneness.

Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing thinly across the grain. Serve with sauce.

Description: "Pack this easy marinated lamb for a quick-cooking and satisfying summer dinner with friends. This recipe is terrific for using that overeager mint in your garden."

Per Serving (excluding unknown items): 2933 Calories; 224g Fat (70.4% calories from fat); 194g Protein; 18g Carbohydrate; 4g Dietary Fiber; 742mg Cholesterol; 1773mg Sodium. Exchanges: 0 Grain(Starch) ; 27 1/2 Lean Meat; 1 Vegetable; 27 1/2 Fat; 1/2 Other Carbohydrates.

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