About This Recipe
Get ready for the "Wow's" after you serve this delicious dish. It is so easy to put together. You can do the preparation ahead of time and it will be ready to cook when you are.
Ingredients
Lamb:
1 5-7 Lbs Leg of Lamb – Butterflied
4 Cloves Garlic fresh Minced
1 Tbs. Fresh Rosemary Minced
½ Cup Creole Mustard
¼ Cup Olive Oil
¼ Cup Soy Sauce
½ Tsp. Red Pepper Flakes
2 Tbs. Balsamic Vinegar
TVF Lavender Pepper™ or your preferred Salt & Pepper to taste
1 Cup TVF Spicy O’s™
1 Tbs. Chopped Fresh Mint
Preparation
In a small bowl, combine garlic, rosemary, mustard, olive oil, soy sauce, red pepper flakes and balsamic vinegar.
Season both sides of lamb with TVF Lavender Pepper™ or your preferred salt & pepper, spread marinade evenly on both sides of lamb. Cover with plastic wrap and let marinate in refrigerator for 2-3 hours or overnight.
Remove from refrigerator 30 minutes prior to cooking
Spicy O’s Mint Sauce:
Chop the Spicy O’s™ and mint together mix in a small bowl some of the juice from the TVF Spicy O’s™ or add a ¼ cup of TVF Capsaicin Sensation™, Jalpeno Marindade.
Grilling:
Prepare grill. If you are using a charcoal grill, prepare the coals so that they are double layered on one side of the grill, and single layered on the other side of the grill (this is referred to as "banked" grilling). If you are using a gas grill, heat the grill on high on all burners to start. After the initial browning you will reduce the heat.
Place the lamb, fat side down, on the grill on the hot side (double layer charcoals). If using a charcoal grill keep a squirt bottle of water handy to control the flames if needed. Sear one side for 4 minutes. Turn the lamb over to sear the other side for another 4 minutes.
If you are using a charcoal grill, move the roast to the less hot side of the grill. If you are using a gas grill, lower the heat to low. You will want to maintain a temperature of 300-350°F. Cover the grill and let it cook for an additional 35-45 minutes (depending on how thick, and how many pounds the roast is), until a meat thermometer inserted into the thickest part of the roast registers 130°F (for medium rare).
Transfer Lamb to a cutting board, cover with aluminum foil and let rest for 5-10 minutes. Cut across the grain, 1/4 to 1/2-inch thick slices. Pour meat juices over the slices.
Serve with Spicy O’s™ Mint Sauce.
