Recipe

Flying Mule Farm Marinated Leg Of Lamb Recipe

	Midgelet / All my dishes 1 month, 1 week ago This recipe is from Dan Macon, owner of Flying Mule Farm in Auburn. Note: The prep time does not include the overnight to 24-hour marinate time. source: newspaper Prep:15m Cook:60m Servings:4	Midgelet
	lamb grill marinate

Does this look good? Yeah! / Nope

Fans

tablescape

Ingredients

1 large yellow onion, finely chopped

1/2 cup chopped Italian parsley

1/3 cup extra-virgin olive oil

1/4 cup lemon juice

2 tablespoons plus 1 teaspoon kosher salt

1 tablespoon smoked Spanish paprika, optional

One 4-pound, bone-in leg of lamb or rack of lamb (8 chops)

Directions

Combine first six ingredients in a dish or zip-top bag big enough to hold the meat.

Add the lamb and rub evenly to coat.

Refrigerate the marinated lamb overnight or for up to 24 hours.

Remove from marinade (discard marinade) and grill about an hour for the leg of lamb, less for the rack of lamb.

Note:

The recipe's author recommends cooking grass-fed lamb to an internal temperature of 135 degrees for medium-rare to medium.

The USDA recommends cooking lamb to a minimum internal temperature of 145 degrees for medium rare or 160 degrees for medium

Recent Gawkers

choclytc

lovebree

clbacon

hammer71

upstatev

sitbynel

rwrobb

tablesca

midgelet

Not quite what you're looking for? See more Main Dish / Lamb

Or see more just like this

Comments

tablescape 1 month, 1 week ago said:
Good morning, Midge. I have to give this a 5 just on the name alone. How could you resist? Always glad to hear from you.

Add a Comment