Grilled Leg of Lamb with Rosemary Rush This recipe is more about the technique than the precise seasonings. 5 lb/2.2kg bone-in leg of lamb ¾ cup Summer Kitchen Rosemary Mustard Sauce 6 cloves garlic, minced ¼ cup Summer Kitchen Rosemary Rush rub (or dried rosemary + dried thyme) salt and pepper Place the leg of lamb in a glass dish. Mix dijon mustard, white wine, and garlic together. Coat lamb all over with mustard & wine mixture or alternately, Summer Kitchen Rosemary Mustard Sauce and garlic. Sprinkle all over evenly with Rosemary Rush Rub or liberally with dried rosemary and thyme. Season with salt & pepper. Cover with plastic wrap and refrigerate overnight, if possible, or two hours minimum. Remove lamb from the refrigerator 1 hour before grilling. Prepare grill for direct grilling over medium heat. Remove the lamb gently and place directly over the heat elements for 1.5 hours or until desired doneness, turning halfway through. With a meat thermometer, check for doneness. When the meat reaches 130°F/54°C, remove from the grill, transfer to a platter and tent with foil for approximately 10 minutes. It should reach 140°F/60°C to 145°F/62°C for medium doneness. Thinly slice, then serve immediately. Serve with Greek Potatoes. Serves 8 Pair with Merlot or Shiraz. RETURN TO THE RECIPES PRINTABLE

Grilled Leg of Lamb with rosemary

Grilled Leg of Lamb with Rosemary Rush

This recipe is more about the technique than the precise seasonings.

•5 lb/2.2kg bone-in leg of lamb
•¾ cup Summer Kitchen Rosemary Mustard Sauce
•6 cloves garlic, minced
•¼ cup Summer Kitchen Rosemary Rush rub (or dried rosemary + dried thyme)
•salt and pepper

Place the leg of lamb in a glass dish. Mix dijon mustard, white wine, and garlic together. Coat lamb all over with mustard & wine mixture or alternately, Summer Kitchen Rosemary Mustard Sauce and garlic. Sprinkle all over evenly with Rosemary Rush Rub or liberally with dried rosemary and thyme. Season with salt & pepper. Cover with plastic wrap and refrigerate overnight, if possible, or two hours minimum.

Remove lamb from the refrigerator 1 hour before grilling.

Prepare grill for direct grilling over medium heat. Remove the lamb gently and place directly over the heat elements for 1.5 hours or until desired doneness, turning halfway through. With a meat thermometer, check for doneness. When the meat reaches 130°F/54°C, remove from the grill, transfer to a platter and tent with foil for approximately 10 minutes. It should reach 140°F/60°C to 145°F/62°C for medium doneness. Thinly slice, then serve immediately.

Serve with Greek Potatoes.

Serves 8

Pair with Merlot or Shiraz.

RETURN TO THE RECIPES

PRINTABLE - GRILLED LEG OF LAMB.pdf

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