24 mint leaves
1/2 small jalapeno pepper
1 piece ginger about the size of a large olive, peeled
2 cloves garlic, peeled
2 tablespoon apricot jam
1 tablespoon soy sauce
3 tablespoons water

1 1 1/2 pound piece boneless lamb from the back leg, trimmed of most of the fat


1. Place the mint leaves, jalapeno, ginger, garlic, jam, soy sauce, and water in the bowl of a mini-chop and process until liquefied.

2. Transfer to a plastic bag. Place the lamb in the bag with the seasonings, and seal the bag. Refrigerate for at least 2 hours or overnight to allow the meat to marinate in the seasonings.

3. To cook, remove the lamb from the bag and dry it off with paper towels.

4. Preheat the oven to 200 degrees F.

5. Place the lamb on a grill over very high heat for about 7 minutes on each side. Transfer the meat to a roasting pan, pour the reserved marinade around it and place in the 200 degree F oven for at least 15 minutes.

6. Slice and serve with some of the juices.
It is best to let the lamb marinate overnight so the flavors meld together. Jacques Pepin prefers the meaty part of the back leg for this lamb dish. He suggests cooking the meat under a broiler if you do not have a grill.
Grilled Leg of Lamb
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