Lamb Marinade

Bah bah black sheep! Don't worry about not being liked. With this lamb marinade you'll be the hit of the party, the guest of honor and revered by all!

I'll have to admit that I've eaten very little lamb in my day, but what I've had I've liked. And as a matter of fact, I just bought a nice boneless leg of lamb today, and this is the marinade I'm going to use.

Marinade Recipe for Grilled Leg of Lamb

The boneless leg of lamb I'll be grilling weighs in at a cool 5 pounds. I'm getting anxious to put it on the grill!

1 cup white vinegar
3 cloves garlic, crushed
2 tablespoons dried mint leaves
1 tablespoon fresh rosemary leaves, chopped
2 teaspoons salt
1 teaspoon black pepper
1/2 cup olive oil
1/4 cup vegetable oil

Combine vinegar, herbs and spices. Pour the oil in slowly, whisking to emulsify.

Marinate the leg of lamb 4 to 6 hours. Drain well and pat dry.

Preheat grill to 325 degrees Fahrenheit. Grill over direct heat 3-5 minutes per side to brown the outside of the roast. Continue grilling with indirect heat at 325 degrees, for 20 to 25 minutes per pound.

Remove the grilled leg of lamb when the internal temperature reaches 135-140 degrees - medium rare in doneness. Allow the roast to rest for 20-30 minutes before slicing and serving. A side of mint jelly goes nicely with this.

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