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Butterflied Leg of Lamb in Pomegranate Juice Marinade
From Weber Recipe of the Week
Marinade
2 cups unsweetened pomegranate juice
1/3 cup red wine vinegar
1/4 cup extra virgin olive oil
1 large yellow onion, thinly sliced
1 tablespoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 butterflied boneless leg of lamb, 4 to 5 pounds
To make the marinade:
In a large bowl, mix the marinade ingredients.
Trim the excess fat from the leg of lamb. Make shallow cuts into the thicker muscles on the bone side and open the meat to form a more uniform thickness.
Place the lamb in a nonreactive pan, just large enough to hold it, and pour the marinade over the lamb. Turn the lamb once or twice to coat with marinade. Cover and refrigerate for 6 to 8 hours, turning 2 or 3 times. Remove the lamb from the refrigerator about 1 hour before grilling. Pour off and discard the marinade and large onion pieces.
Grill the lamb over Direct Medium heat until medium rare, 135˚F, 22 to 24 minutes, turning once halfway through grilling time. Allow the lamb to rest for 10 minutes before carving. Cut the lamb across the grain into thin diagonal slices and serve hot.
Makes 8 servings
From Weber Recipe of the Week
Marinade
2 cups unsweetened pomegranate juice
1/3 cup red wine vinegar
1/4 cup extra virgin olive oil
1 large yellow onion, thinly sliced
1 tablespoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 butterflied boneless leg of lamb, 4 to 5 pounds
To make the marinade:
In a large bowl, mix the marinade ingredients.
Trim the excess fat from the leg of lamb. Make shallow cuts into the thicker muscles on the bone side and open the meat to form a more uniform thickness.
Place the lamb in a nonreactive pan, just large enough to hold it, and pour the marinade over the lamb. Turn the lamb once or twice to coat with marinade. Cover and refrigerate for 6 to 8 hours, turning 2 or 3 times. Remove the lamb from the refrigerator about 1 hour before grilling. Pour off and discard the marinade and large onion pieces.
Grill the lamb over Direct Medium heat until medium rare, 135˚F, 22 to 24 minutes, turning once halfway through grilling time. Allow the lamb to rest for 10 minutes before carving. Cut the lamb across the grain into thin diagonal slices and serve hot.
Makes 8 servings
