From the Island - Kitty Williams and Joyce Same
5- 7 pound leg of lamb, butterflied (you’ll have 2 fillets)
1½ to 2 tsp. rosemary
1 big clove of garlic, minced
1½ Tblsp. soy sauce
1½ Tblsp. vinegar
2 Tblsp. Dijon mustard
2 Tblsp. olive oil
In a glass baking dish or a big zip lock bag, mix all marinade ingredients.
Make sure lamb fillet is completely covered with marinade. Cover tightly or seal. Allow to marinate in the fridge for at least 4 hours, or overnight.
Grill to desired doneness – 20 minutes per side for medium rare.
Slice across the grain and serve with mint sauce or mint jelly.
~ Talk to your meat man! You may have to order the leg of lamb, you probably will have to ask him to butterfly (or fillet) it for you.
~ You’ll have 2 fillets, depending in the size of your crowd, you can grill and serve both, or freeze one for later. Marinade recipe is for 1 fillet.
~ Don’t over-cook, lamb is best when it’s still pretty pink in the middle.
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