More Great Recipes: Main Dish

Marinated Grilled Leg of Lamb with Parmesan Potatoes


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Serves | Prep Time | Cook Time 45

Ingredients

1 cup dry red wine
1/4 cup balsamic vinegar
zest and juice of 2 lemons
1 tablespoon Dijon mustard
2 tablespoons olive oil
8 cloves garlic, finely minced
2 tablespoons chopped shallots
2 tablespoons chopped fresh rosemary
2 pounds boneless, butterflied leg of lamb
1 1/2 pound small red Bliss potatoes
2 tablespoons olive oil
pinch salt
pinch freshly ground black pepper


In a mixing bowl, whisk the red wine, balsamic vinegar, lemon zest and juice and Dijon mustard together.


Whisk in the olive oil, garlic, shallots and rosemary.


Place the lamb in a resealable bag and add the marinade.


Seal the bag and marinate the lamb overnight in the refrigerator.


Preheat the oven to 375ºF.


Cut the potatoes in half (or in quarters if large).


Toss the potatoes with the olive oil, salt and pepper and place them on a baking sheet.


Roast the potatoes in the oven until they are tender, about 45 minutes.


Pairs Well With


Notes

NO Instructions Re: grilling Lamb

A dash of local for every season
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