Broiled leg of lamb with gold sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | pounds | Boned leg of lamb |
| ⅔ | cup | Olive oil |
| 6 | tablespoons | Concentrated grapefruit |
| Juice (thawed & undiluted) | ||
| 1 | cup | Water |
| 1 | teaspoon | Salt (+ 2 tsp. coarse) |
| ½ | teaspoon | Pepper |
| 2 | tablespoons | Minced parsley |
| ½ | teaspoon | Powdered rosemary |
| 3 | Bay leaves | |
| 1 | cup | Thinly sliced onion |
| 3 | Thinly sliced garlic cloves | |
| GOLD SAUCE | ||
Directions
Boned leg of lamb will probably be a rather compact piece of meat with large pocket. With sharp knife, cut down through thinnest side of pocket & spread leg flat, fat side down, in large shallow baking dish. Mix oil, grapefruit concentrate, salt, pepper, parsley, rosemary & bay leaves. Add onion & garlic. Pour marinade over meat, cover & refrigerate 24 hours, turning every few hours. Remove from refrigerator & allow to sit at room temperature before broiling.
Remove from marinade, reserving marinade; sprinkle both sides with coarse salt & place on grill about 5-6" from heat. Cook 45 minutes, turning occasionally & basting with marinade. Cut against grain into ¼" slices. Serve with Gold Sauce.
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