KITTY’S LAMB AND MARINADE

KITTY'S LAMB AND MARINADE
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From the Island - Kitty Williams and Joyce Same
  • CourseMain Dish
KITTY'S LAMB AND MARINADE
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From the Island - Kitty Williams and Joyce Same
  • CourseMain Dish
Ingredients
  • 5- 7 pound leg of lamb butterflied (you’ll have 2 fillets)
  • 1 to 2 ½ tsp. rosemary
  • 1 clove bigof garlic minced
  • 1 ½ Tblsp. soy sauce
  • 1 ½ Tblsp. vinegar
  • 2 Tblsp. Dijon mustard
  • 2 Tblsp. olive oil
Instructions
  1. In a glass baking dish or a big zip lock bag, mix all marinade ingredients.
  2. Make sure lamb fillet is completely covered with marinade. Cover tightly or seal. Allow to marinate in the fridge for at least 4 hours, or overnight.
  3. Grill to desired doneness – 20 minutes per side for medium rare.
  4. Slice across the grain and serve with mint sauce or mint jelly.
Terri's Notes

~ Talk to your meat man! You may have to order the leg of lamb, you probably will have to ask him to butterfly (or fillet) it for you.
~ You’ll have 2 fillets, depending in the size of your crowd, you can grill and serve both, or freeze one for later. Marinade recipe is for 1 fillet.
~ Don’t over-cook, lamb is best when it’s still pretty pink in the middle.

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