5 pounds American Lamb leg, boneless and butterflied (5 to 6)
2 green onions, 3" of green left on, thinly sliced on the diagonal for garnish
3 tablespoons olive oil
2 tablespoons finely grated orange zest
6 tablespoons orange juice
3 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Servings: 12
1. In small pan, combine Orange Blossom Marinade ingredients over low heat until the marmalade has melted. Place the lamb in a large bowl and coat with the marinade. Cover and refrigerate for 6 to 8 hours, or overnight, turning the lamb occasionally so that it is well coated.
2. To Grill: Cook lamb over medium-hot coals. Oil grill to prevent sticking. Grill 4 inches over coals for 40 to 50 minutes, turning every 15 minutes. Grill to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.
3. To Broil: Cook lamb 4 inches from heat source for 50 to 60 minutes, turning it every 15 minutes. Broil to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.
4. Remove the lamb to a carving board, cover lightly with foil and let rest for 10 minutes. Internal temperature will rise approximately 10 degrees. Slice the meat thinly on the diagonal and arrange on a serving platter. Sprinkle with green onion.
2 green onions, 3" of green left on, thinly sliced on the diagonal for garnish
3 tablespoons olive oil
2 tablespoons finely grated orange zest
6 tablespoons orange juice
3 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Servings: 12
1. In small pan, combine Orange Blossom Marinade ingredients over low heat until the marmalade has melted. Place the lamb in a large bowl and coat with the marinade. Cover and refrigerate for 6 to 8 hours, or overnight, turning the lamb occasionally so that it is well coated.
2. To Grill: Cook lamb over medium-hot coals. Oil grill to prevent sticking. Grill 4 inches over coals for 40 to 50 minutes, turning every 15 minutes. Grill to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.
3. To Broil: Cook lamb 4 inches from heat source for 50 to 60 minutes, turning it every 15 minutes. Broil to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.
4. Remove the lamb to a carving board, cover lightly with foil and let rest for 10 minutes. Internal temperature will rise approximately 10 degrees. Slice the meat thinly on the diagonal and arrange on a serving platter. Sprinkle with green onion.
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