TEXAS TASTED – February 2020

January 24, 2020
January 24, 2020

Grilled Boneless Leg of Lamb

THIS IS AN AWESOME recipe that is great at any time of the year. The Jalapeno Kiwi Jelly dipping sauce is a perfect complement to the delicate but earthy flavor of the lamb.

(Photo: Bryan Slaven)


• 1/3-cup extra-virgin olive oil, plus more for grilling

• 2 tablespoons red wine vinegar

• 4 garlic cloves, chopped

• 2 tablespoons chopped fresh oregano

• 1 tablespoon chopped fresh thyme leaves

• 1 lemon, juiced

• 2 tablespoons Dijon mustard

• Kosher salt and freshly ground black pepper

• 1 (3 1/2-pound) boneless leg of lamb, butterflied but not tied

• 1/4 cup sliced green onions

• 1 jar Texas Gourmet’s Jalapeno Kiwi Jelly

• 1 teaspoon prepared horseradish

• 1 tbsp. sugar

The Vinaigrette:

TO A BLENDER, add: the oil, vinegar, garlic, oregano, thyme, lemon juice, green onions and Dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined.

Pat the lamb dry and put it on a shallow platter. Season all over with sugar, salt and pepper, then pour the vinaigrette over the lamb, turning the meat to get it well coated. Marinate in the refrigerator for 2 hours. Remove the marinated meat from the refrigerator about 30 minutes before grilling.

Heat the grill (or large cast iron skillet) and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. Insert your thermometer, should be at 150 degrees for med. rare. (Adjust the time accordingly for other degrees of doneness.) Transfer to a platter, cover loosely with foil and let rest for 10 minutes.

Stir the jalapeno kiwi jelly in the jar, then remove and place in a bowl. Add a tablespoon of Dijon mustard and the prepared horseradish.  Serve this at the table as a dipping sauce for the lamb.

Note: If you have my Lemon Rosemary Habanero Grilling Sauce on hand it will work great as the vinaigrette, and will add a spicy bite as well.


See more recipies at thetexasgourmet.com

Email Bryan Slaven at [email protected]


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