Grilled Butterflied Leg Of Lamb With Fresh Mint-Pepper Jelly

Grilled Butterflied Leg Of Lamb With Fresh Mint-Pepper Jelly
Photo by Cookbook cover image courtesy of Random House

Ingredients

  • 3 tablespoon olive oil
  • ½ cup Marsala or dry red wine
  • 8 garlic
  • 1 lamb
  • 3 tablespoon fresh mint
  • ¼ cup fresh mint
  • 1 teaspoon kosher salt
  • + 7 more ingredients
    • ¼ cup fresh rosemary
    • 1 tablespoon freshly ground black pepper
    • 1 teaspoon freshly ground black pepper
    • 1 Pepper Jelly with Fresh Mint (recipe follows)
    • 3 tablespoon red wine vinegar
    • 1 cup Foster's Seven Pepper jelly or your favorite pepper jelly
    • safflower oil or canola oil

1. Make about 8 small incisions on the fatty side of the lamb and insert a smashed garlic half and some rosemary into each slit. Rub the lamb on both sides with the olive oil, Marsala, remaining garlic and rosemary, mint, salt, and pepper Cover and refrigerate overnight or let stand 1 hour at coo...

View full recipe at Epicurious

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