Rosemary leg of lamb
Prep Time
Cooking Mode
125 mL (½ cup) cup apple juice
60 mL (¼ cup) cup oil
30 mL (2 tbsp.) tbsp maple syrup
60 mL (¼ cup) cup Dijon mustard
3 garlic cloves, finely chopped
45 mL (3 tbsp.) tbsp coarsely chopped fresh rosemary
2 bone-in legs of lamb, approx. 2.5 cm (1 in.) thick each
125 mL (½ cup) cup apple juice
60 mL (¼ cup) cup oil
30 mL (2 tbsp.) tbsp maple syrup
60 mL (¼ cup) cup Dijon mustard
3 garlic cloves, finely chopped
45 mL (3 tbsp.) tbsp coarsely chopped fresh rosemary
2 bone-in legs of lamb, approx. 2.5 cm (1 in.) thick each
Directions
1In a bowl, combine apple juice, oil, maple syrup, mustard, garlic and rosemary.
2Place lamb in a freezer bag, add marinade and seal bag.
3Marinate in refrigerator for 2 hours. Preheat barbecue to medium-high. Remove meat from bag and place on pre-oiled lower grill. Cook for 6 minutes per side or until meat is pink inside.
4Remove from heat and cut each leg of lamb in half to obtain four servings.
5Serve with brown rice and Brussels sprouts.
6: Replace apple juice with white wine and rosemary with fresh thyme.
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Personal Note
Personal Note