Grilled Lemon And Garlic Leg Of Lamb With An Exotic Chutney

Serving Size : 8
Ingredients

for prepare Grilled Lemon And Garlic Leg Of Lamb With An Exotic Chutney

:

Amount	Measure	Ingredient - Preparation Method
8	pounds	Leg of lamb - trimmed of fat,
boned and butterflied grilled lemon and garlic leg of lamb with an exotic chutney
1/2	cup	Fresh lemon juice
6		Garlic cloves - chopped fine
2	tablespoons	Chopped fresh thyme leaves
2	tablespoons	Chopped fresh oregano leaves
3	tablespoons	Chopped fresh rosemary leaves
1 1/2	tablespoons	Coarse salt
1/2	cup	Extra-virgin olive oil

* Note: See the "Exotic Chutney" recipe which is included in this collection. Start by placing the leg of lamb in a zip lock bag. In a bowl whisk together the remaining ingredients and pour it into the bag with the lamb. Shake the bag well and allow to sit refrigerated for at least 8 hours and up to 1 day. Preheat your grill. Remove the lamb from the bag and discard the marinade. Grill the lamb, 5 to 6 inches from the coals, 10 minutes on each side. The thinner parts of the lamb will be medium-rare and the thicker parts will be rare. Allow the lamb to cool to room temperature and serve with the Exotic Chutney on the side. This recipe yields 8 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David Ruggerio From the TV FOOD NETWORK - (Show # CL-9146) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-16-1999

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