GRILLED LEG OF LAMB WITH ZINFANDEL MARINADE AND MINT PESTO
This is my absolute favorite way to cook lamb. Adapted from "The Sutter Home Napa Valley Cookbook", the lamb is marinated in a combination of herbs, olive oil, brown sugar, dijon mustard, soy sauce and olive oil for 48 hours and then grilled. TO DIE FOR! And so easy. Great for company because you do this way ahead and then have time for your guests...but still have an impressive, restaurant-quality meal.
Provided by Epi Curious
Categories Lamb/Sheep
Time 1h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 17
Steps:
- Quickly rinse the lamb under cold running water and pat dry with paper towels. Trim off any excess fat. With a small, sharp knife, make 1/2 inch deep slits every 2 inches around the entire surface of the meat and insert a garlic sliver into each slit. Transfer to a nonreactive container.
- For the marinade: In a bowl, combine the wine, sugar, mustard, soy sauce, shallots, rosemary and black pepper. Whisk in the olive oil. Pour the mixture over the lamb. Cover and refrigerate for 48 hours, turning the meat at least 3 times.
- About two hours before grilling, remove the lamb from the refrigerator.
- Prepare a covered grill for moderate indirect-heat cooking. Position a drip pan in the center of the fuel grate.
- Remove the lamb from the marinade and set aside. Pour the marinade into a saucepan; place over medium-high heat and bring to a boil, then set alongside the grill.
- When the fire is ready, lightly brush the grill rack with vegetable oil. Place the lamb in the center of the rack, cover the grill and cook, turning and brushing with the marinade every 10 minutes, until done to preference when cut into with a small, sharp knife (35 to 40 minutes for medium-rare).
- For the mint pesto: In a medium bowl, combine the mint, peanuts, sesame oil, soy sauce, rice vinegar, sugar and garlic. Add salt and pepper to taste. Transfer to a serving bowl and set aside. (Pesto can also be prepared in a food processor or blender, which is what I prefer to do).
- Remove the lamb to a cutting surface, cover loosely with aluminum foil and let stand for about 10 minutes before serving.
- To serve, thinly slice the lamb on the diagonal across the grain. Arrange the slices on a warmed serving platter and place the mint pesto alongside.
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Rocio Dajui
[email protected]The lamb was a bit dry, but the mint pesto was delicious.
Akhil Rashid
[email protected]I'm not a big fan of lamb, but this recipe was actually pretty good. The lamb was tender and the mint pesto was a nice touch.
LOUIS Afful
[email protected]This recipe is a great way to cook lamb. The lamb was tender and flavorful, and the mint pesto was a great addition.
mano Girl
[email protected]The lamb was a bit overcooked for my taste, but the mint pesto was delicious.
Sonson Mohhamed
[email protected]I made this recipe for my family and they all raved about it! The lamb was so tender and juicy, and the mint pesto was a great touch.
Basir Ahmed
[email protected]This recipe is a must-try for any lamb lover. The lamb was cooked to perfection and the mint pesto was a perfect addition.
Tharuka Sanmira
[email protected]The lamb was a bit dry, but the mint pesto was delicious.
danii _
[email protected]I'm not a big fan of lamb, but this recipe changed my mind. The lamb was so tender and flavorful, and the mint pesto was the perfect complement.
Imran Md.imranvjj
[email protected]This recipe is a great way to impress your guests. The lamb was tender and juicy, and the mint pesto added a unique flavor that everyone loved.
Raja sindhi
[email protected]The lamb was a bit overcooked for my taste, but the mint pesto was delicious.
Aniket Maudhub
[email protected]I made this recipe for my husband's birthday and he loved it! The lamb was so flavorful and the mint pesto was a great touch.
Abdul Hi
[email protected]This recipe is amazing! The lamb was cooked to perfection and the mint pesto was a perfect addition. I highly recommend this recipe.
bisrat bk
[email protected]The lamb was a bit tough, but the mint pesto was delicious.
Zoey Perez
[email protected]I marinated the lamb for 24 hours and it was so tender and juicy. The mint pesto was the perfect complement to the lamb.
Raki Bajracharya
[email protected]This recipe is a keeper! The lamb was incredibly tender and the flavors were incredible. I will definitely be making this again.
Jacquiee Wanjiru
[email protected]The lamb was a bit dry for my taste, but the mint pesto was delicious.
Tr Kibuta
[email protected]I followed the recipe exactly and the lamb turned out amazing! It was juicy, flavorful, and cooked to perfection. My family loved it.
Gift Jezereni
[email protected]This grilled leg of lamb was a hit at my last dinner party! The zinfandel marinade tenderized the meat perfectly, and the mint pesto added a refreshing burst of flavor. Everyone raved about it!