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6 to 8 lb. leg of lamb, butterflied
l cup Dijon style mustard
l/4 cup dry Sherry
2 tbsps. olive oil
2 tbsps. soy sauce
2 tbsps. freshly ginger grated
l tbsps. ground rosemary
l tsp. ground thyme
2 cloves pressed garlic
Cut away large pieces of fat from lamb. In a bowl combine remaining
ingredients. Brush mixture generously over both sides of meat. Cover
and refrigerate 2 to 4 hours, or overnight. Prepare barbecue grill.
Gril lamb 30 to 40 mins. fo rare, or as desired, turning occasionly.

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