Grilled Butterflied Leg of Lamb with Apricot Pepper Sauce
Portion size: 6 to 8 Lots of fresh herbs and a spicy-sweet sauce are all that is needed to show off fresh lamb. Instead of grilling it, you can also roast it in a 425°F (220°C) oven for 30 to 35 minutes.
- 1 small onions, chopped
- 4 garlic cloves, minced
- ⅓ cup (75 mL) chopped fresh parsley
- ¼ cup (60 mL) extra virgin olive oil
- 3 tbsp (45 mL) chopped fresh herbs, sage or rosemary or combination)
- 1 butterflied boneless leg of lamb, (about 3 lb/1.5 kg)
- ½ tsp (2 mL) salt
- ½ tsp (2 mL) pepper
- Apricot Pepper Sauce
- In large glass bowl, combine onion, garlic, parsley, oil and herbs; pat all over lamb. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
- Remove lamb from marinade, discarding 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°F (63°C) for medium-rare, about 25 minutes, or until desired doneness.
- Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing thinly across the grain. Serve with Apricot Pepper Sauce.
- Source : Canadian Living Magazine: August 2007
- From Canadian Living