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3 pounds boneless American Lamb leg (3 to 4)
12 cloves garlic
1 tablespoon olive oil
CARAMELIZED ONIONS AND PEPPERS:
3 medium onions, sliced and separated into rings
1 tablespoon olive oil
1 tablespoon butter
1 small green bell pepper, sliced into rings
1 small red bell pepper, sliced into rings
1/2 teaspoon salt
1/2 teaspoon cracked pepper
3 tablespoons red wine vinegar
1 tablespoon molasses
Servings: 8
1. Make slits in lamb and insert garlic. Rub roast with olive oil. Grill over medium coals for 1 to 1-1/2 hours, turning every 20 minutes or until desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium and 170 degrees F for well. Remove from grill; cover with foil and let stand for 10 minutes. Internal meat temperature will rise approximately 10 degrees. To roast in oven: Cook at 325 degrees F for 1 to 1-1/2 hours or to desired degree of doneness. To serve, slice meat;

2. serve with caramelized onions and peppers:

3. In a large skillet, heat olive oil and butter over medium heat and cook onion for 10 minutes, stirring frequently until lightly browned. Add pepper rings, salt and peppercorns; cook and stir 5 to 10 minutes more or until peppers are tender. Add vinegar and molasses; stir to coat well and heat through.
 
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