CUTTER RANCH LAMB
Here is what you need to know first.
You prep this lamb 3 days in advance. It's worth every minute and every massage (we'll get to that later...)
Ingredients needed:
1 Leg of Lamb deboned & butterflied
1 bottle of red wine
1 head of garlic
3 or more sprigs of fresh rosemary
1/2 cup of honey
1 small jar of dijon mustard
I cook things to taste, so keep in mind, these measurements are approximates. If you have a bigger or smaller Leg of Lamb, then toy around with your ingredients. The outcome will taste phenomenal, so put in how much you think you want of each ingredient.
Your butterflied Leg of Lamb will be very thick in some areas and fairly thin in others which is to be expected.
Mix together 1/2 of the bottle of wine and the rest of the ingredients then pour them into a big ziplock bag. Add the leg of lamb into the bag and then top up the bag with more wine until the bag is comfortably full. Seal this ziplock in another zipliock to be sure it doesn't leak.
Now comes the finesse work. Every time you (or anyone else who wants to be involved in this mouth watering dish) opens the fridge, take the ziplock and massage the lamb. The more effort you put into this, the more the flavours will infuse themselves into the lamb.
Cook time can vary between 1/2 hour and 1 hr & 1/2. So pour your guests a glass of wine and turn on the BBQ. Get your BBQ as hot as you can and then sear your butterflied leg of lamb on both sides on the hot grill. Turn one side of your BBQ off and put the lamb to the side that is off. Let it cook that way until the thick pieces are medium rare and the thin pieces are well done or to whatever your liking might be. Enjoy!
You prep this lamb 3 days in advance. It's worth every minute and every massage (we'll get to that later...)
Ingredients needed:
1 Leg of Lamb deboned & butterflied
1 bottle of red wine
1 head of garlic
3 or more sprigs of fresh rosemary
1/2 cup of honey
1 small jar of dijon mustard
I cook things to taste, so keep in mind, these measurements are approximates. If you have a bigger or smaller Leg of Lamb, then toy around with your ingredients. The outcome will taste phenomenal, so put in how much you think you want of each ingredient.
Your butterflied Leg of Lamb will be very thick in some areas and fairly thin in others which is to be expected.
Mix together 1/2 of the bottle of wine and the rest of the ingredients then pour them into a big ziplock bag. Add the leg of lamb into the bag and then top up the bag with more wine until the bag is comfortably full. Seal this ziplock in another zipliock to be sure it doesn't leak.
Now comes the finesse work. Every time you (or anyone else who wants to be involved in this mouth watering dish) opens the fridge, take the ziplock and massage the lamb. The more effort you put into this, the more the flavours will infuse themselves into the lamb.
Cook time can vary between 1/2 hour and 1 hr & 1/2. So pour your guests a glass of wine and turn on the BBQ. Get your BBQ as hot as you can and then sear your butterflied leg of lamb on both sides on the hot grill. Turn one side of your BBQ off and put the lamb to the side that is off. Let it cook that way until the thick pieces are medium rare and the thin pieces are well done or to whatever your liking might be. Enjoy!
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