Marinated Grilled Leg of Lamb with Parmesan Potatoes
  • Cooking Time: 45
  • 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
  1. In a mixing bowl, whisk the red wine, balsamic vinegar, lemon zest and juice and Dijon mustard together.
  2. Whisk in the olive oil, garlic, shallots and rosemary.
  3. Place the lamb in a resealable bag and add the marinade.
  4. Seal the bag and marinate the lamb overnight in the refrigerator.
  5. Preheat the oven to 375ºF.
  6. Cut the potatoes in half (or in quarters if large).
  7. Toss the potatoes with the olive oil, salt and pepper and place them on a baking sheet.
  8. Roast the potatoes in the oven until they are tender, about 45 minutes.
NO Instructions Re: grilling Lamb