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Lemon Herb Leg of Lamb

Prep time: 20 minutes
Marinate time: overnight
Cook time: 40 to 50 minutes

3 tablespoons olive oil
1 tablespoon Litehouse Garlic
1 tablespoon Litehouse Basil
1 tablespoon Litehouse Thyme
2 teaspoons salt
1 teaspoon red pepper flakes
2 lemons, sliced
1 California boneless leg of lamb* (about 3 to 3 1/2 lbs.)

Place olive oil, garlic, herbs, salt, pepper and lemon slices in a large resealable bag. Squeeze bag well to release juice from lemon. Add lamb to bag and seal well, squeezing bag to cover lamb with mixture. Refrigerate overnight. Remove lamb from marinade and discard bag. Preheat grill to medium. Grill lamb for 20 to 25 minutes on each side or until it’s cooked to your liking, 140°F for medium rare. (Lamb will increase in temperature by about 10°F after removing from grill.) Makes 8 to 10 servings. Let stand for 5 minutes, then slice and place in foil. Cover loosely and let stand for 5 minutes. Transfer to a platter and drizzle with any accumulated juices. Sprinkle with chopped fresh mint or rosemary, if desired.

*If lamb isn’t boneless, ask you meat cutter to bone and butterfly for you.

Leftover tip:
Cut any leftover lamb into 1-inch pieces. Place in an instant pot, slow cooker or in a saucepan and cover with barbecue sauce. Cook for about 30 minutes in an instant pot, 4 hours in a slow cooker or 1 hour in a saucepan or until meat shreds easily with a fork. Serve in warm rolls.

 
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© 2020 Patty Mastracco Food, Inc.
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