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Broiled Leg of Lamb with Gold Sauce

7 lb Boned leg of lamb
2/3 c Olive oil
6 tb Concentrated grapefruit juice (thawed & undiluted)
1 c Water
1 ts Salt (+ 2 tsp. coarse)
1/2 ts Pepper
2 tb Minced parsley
1/2 ts Powdered rosemary
3 Bay leaves
1 c Thinly sliced onion
3 Thinly sliced garlic cloves
GOLD SAUCE


Boned leg of lamb will probably be a rather compact piece of meat with large pocket. With sharp knife, cut down through thinnest side of pocket & spread leg flat, fat side down, in large shallow baking dish. Mix oil, grapefruit concentrate, salt, pepper, parsley, rosemary & bay leaves. Add onion & garlic. Pour marinade over meat, cover & refrigerate 24 hours, turning every few hours. Remove from refrigerator & allow to sit at room temperature before broiling. Remove from marinade, reserving marinade; sprinkle both sides with coarse salt & place on grill about 5-6" from heat. Cook 45 minutes, turning occasionally & basting with marinade. Cut against grain into 1/4" slices. Serve with Gold Sauce.


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