MARINADE:

1/2 c vegetable oil

1/3 c fresh orange juice

1 TBS orange zest

2TBS minced garlic

1 tsp fresh thyme (you can use dry too, if that’s what you have on hand!)

Mix it all together. It yields about 1 cup.

  1. Open the boneless leg of lamb and trim sides (make it look somewhat neat!!) and cut in two
  2. get (2) -1 gallon zip lock bags and put one in each bag and then split the marinade and put that into the bags, then take the air out of them, swish it around and put in fridge.
  3. Marinade it anywhere from 4 hours to overnight…whatever you choose!  I did it for 6 hours and it was perfect.

COOKING INSTRUCTIONS: Gas Grill

  • Heat the grill on “high” with all burners.
  • Take the meat and place on grill, FAT SIDE DOWN to “sear”. (Be sure that your water/squirt bottle is handy because the flames are going to shoot up!)
  • Sear for about 4 mins and then turn over and do the same for the other side.
  • Now lower the grill temp to 300-350 degrees and I turned off one burner and put the meat on that, then closed the lid and cooked for 30-35 mins or until a meat thermometer, inserted into the thickest part, reads 130 for medium rare.
  • Take off the grill, put on a platter and cover with foil and let it rest for about 10 mins. Then carve away!

MINT SAUCE:

I love mint with Lamb…so, my friend Bernie (who was very instrumental in this recipe) gave me a simple one that she uses.

  • 3 TBS hot water
  • 3TBS sugar
  • 1/2 package fresh mint removed from stems and chopped
  • 1 tsp dissolved unflavored gelatin (to thicken sauce…may add more to your liking)
  • 1/4 tsp vanilla flavoring (optional)
  • YIELDS about 1/4 cup

Mix water and sugar and put in to a sauce pan and stir until dissolved.  Then add gelatin followed by chopped mint leaves. Stir and then remove from heat.  When meat is sliced, drizzle sauce over meat and then serve!! YUM!

***I personally double this recipe because I LOVE mint sauce!!! ***

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