Slow-Grilled Leg of Lamb

Slow-Grilled Leg of Lamb
Photo by James Baigrie


  • 1 tablespoon fresh rosemary leaves
  • 2 tablespoons olive oil
  • Juice of 1 large lemon (3 tablespoons)
  • 3 garlic cloves
  • 3 tablespoons Dijon mustard
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • + 1 more ingredients
    • 1 5- to 6-pound whole leg of lamb, bone in

Discard the meat's tough membrane and excess fat and place the lamb in a large baking dish. Turn on a blender or food processor and drop the garlic onto the spinning blades. Turn off the machine, add the remaining ingredients, and blend to a paste. Spread the paste over the lamb. Cover and let ma...

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