Ingredients
- 4 -5 lbs boneless leg of lamb
- butterflied
- 14 cup balsamic vinegar
- 2 tablespoons fresh rosemary
- chopped
- 14 cup fresh parsley
- chopped
- 1 tablespoon mustard seeds
- 1 tablespoon fresh orange zest
- 1 tablespoon garlic
- chopped
- 12 teaspoon red pepper flakes
- 12 cup olive oil
- kosher salt
Instructions
- Combine all ingredients except for the lamb and oil, in a bowl and mix well.
- Whisk in the oil.
- Coat the lamb with the marinade in a zip lock style bag and refrigerate for several hours to overnight.
- Remove lamb from marinade and add salt to the meat.
- Preheat grill and grill or broil meat 8-10 minutes on the first side and 6-10 in the second side.
- Let meat rest 6-10 minutes before carving.
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