Sunday, May 26, 2013
This delicious recipe was one of the factors in my TV show making the ratings that kept me on the air for 131 episodes. Our original contract was for 13 episodes. We used it on the cover of my book The Sonoran Grill This easy recipe is tangy and herbal with the correct amount of bite from the lemon and dijon to cut through the lamb and bring ou the delicate flavor. Serve it with a cold, crisp white Pinot and a loaf of my bread!
Fresh Rosemary for garnish
1 8LB Leg of lamb, de-boned and tied
1. Allow the lamb to rest in the marinade for 1-1/2 hours.
2. Place lamb on spit and roast over indirect heat, medium-hot coals, until internal temperature reaches 140 degrees or about 35-40 minutes of cooking time (for medium rare).
3. Remove lamb from spit and allow resting for 8-10 minutes before serving.
4. Garnish with Rosemary.
Rosemary Dijon Baste;
1-1/2 TSP Fresh rosemary, minced
2 CLOVES Garlic, minced or pressed
1/4 C Peanut oil
2 TBL Fresh-squeezed lemon juice
2 TBL Dijon mustard
1 TBL Soy sauce
1. Whisk all ingredients well. Use to baste or marinade lamb, poultry or pork.