Peppered Leg of Lamb
Ingredients:3 lb boneless leg of lamb
2 tbsp peppercorns, coarsely crushed
4 cloves of garlic
1/2 cup dry white wine
1/4 cup canola oil
Directions:Pat lamb dry. Make several slashes in the thickest inside part of the meat; place in a shallow glass dish or sturdy plastic bag. Puree peppercorns, garlic, wine and canola oil. Pour over lamb; cover and refrigerate for 2 hours or up to 8 hours, turning occasionally. Remove from refrigerator 30 minutes before grilling. Reserving marinade, place lamb on oiled grill over medium-high heat; cook covered, turning and brushing with marinade every 10 minutes, for 30 to 40 minutes or until a meat thermometer registers 140°F for rare. (Let meat cook for about 5 minutes after the last brush with the marinade.)
Transfer to a cutting board and sprinkle lightly with salt; tent with foil and let stand for 10 minutes before slicing.
8 servings
Recipe compliments of Canola Info
.jpg)
