1/4 cup olive oil
1/4 cup water
6 tablespoons white wine tarragon vinegar
3 tablespoons capers, chopped
3 tablespoons finely chopped onion
3 tablespoons finely chopped pimento
2 tablespoons finely chopped fresh parsley
4 teaspoons dried dill weed
1 teaspoon coarse salt
1 teaspoon pepper
4 pounds American Lamb leg, boned and butte (4 to 6)
Servings: 8
1. In medium bowl, blend olive oil, water, vinegar, capers, onion, pimento, parsley, dill weed, salt and pepper; set aside.
2. In 13 x 9-inch non-metallic dish, place lamb and pour over marinade. Cover and refrigerate, marinating for 4 to 6 hours.
3. To Broil: Broil lamb 5 to 6 inches from heat, 35 to 45 minutes or to desired degree of doneness. Turn leg once during broiling time.
4. To Grill: Cook over medium-hot coals. Grill lamb 6 inches from coals for 40 to 50 minutes or to desired degree of doneness. Turn leg once during grilling time.
5. Check meat internal temperature: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Once meat is done cover and let stand 10 minutes before slicing. Internal temperature will rise about 10 degrees.
1/4 cup water
6 tablespoons white wine tarragon vinegar
3 tablespoons capers, chopped
3 tablespoons finely chopped onion
3 tablespoons finely chopped pimento
2 tablespoons finely chopped fresh parsley
4 teaspoons dried dill weed
1 teaspoon coarse salt
1 teaspoon pepper
4 pounds American Lamb leg, boned and butte (4 to 6)
Servings: 8
1. In medium bowl, blend olive oil, water, vinegar, capers, onion, pimento, parsley, dill weed, salt and pepper; set aside.
2. In 13 x 9-inch non-metallic dish, place lamb and pour over marinade. Cover and refrigerate, marinating for 4 to 6 hours.
3. To Broil: Broil lamb 5 to 6 inches from heat, 35 to 45 minutes or to desired degree of doneness. Turn leg once during broiling time.
4. To Grill: Cook over medium-hot coals. Grill lamb 6 inches from coals for 40 to 50 minutes or to desired degree of doneness. Turn leg once during grilling time.
5. Check meat internal temperature: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Once meat is done cover and let stand 10 minutes before slicing. Internal temperature will rise about 10 degrees.
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