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Grilled Rosemary Mustard Lamb Recipe
|Boned leg of lamb||4 Pound, fat trimmed (1 Piece)|
|Dijon mustard||2⁄3 Cup (10.67 tbs)|
|Dry vermouth||2⁄3 Cup (10.67 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Worcestershire||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Minced rosemary leaves/1 teaspoon dried rosemary||1 Tablespoon|
|Minced garlic||2 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5571 Calories from Fat 3772
% Daily Value*
Total Fat 419 g645.3%
Saturated Fat 200.7 g1003.6%
Trans Fat 0 g
Cholesterol 1710.2 mg
Sodium 1488.9 mg62%
Total Carbohydrates 50 g16.5%
Dietary Fiber 5.3 g21%
Sugars 23 g
Protein 341 g681.1%
Vitamin A 10% Vitamin C 58.9%
Calcium 47% Iron 193.2%
*Based on a 2000 Calorie diet
2. Put lamb in a plastic freezer bag (1-gal. size). Add mustard, vermouth, oil, Worcestershire, lemon juice, rosemary, and garlic. Seal bag, turn to coat meat, and freeze.
4. Lightly oil a barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Lift lamb from bag; save marinade. Lay meat on grill. Close lid on gas grill. Cook until lamb is well browned on bottom, about 8 minutes. Turn meat and cook until as done as you like, about 20 minutes longer for medium-rare (pink in center; cut in thickest part to check). Transfer lamb to a platter and let rest at least 10 minutes.
5. Meanwhile, in a 2- to 3-quart pan, combine reserved marinade and cream; bring to a boil over high heat and stir often until mixture is reduced to 2 1/4 cups, about 10 minutes. Add any meat juices from platter.
6. Slice lamb and accompany with sauce.