Ingredients
- 1 boneless leg of lamb, butterflied
- 2 tbsp garlic, minced
- 1 cup Dijon mustard
- 1/2 cup honey
- 1 cup white wine
- Black pepper, coarsely ground
- 1/4 cup Italian parsley, minced
- 1 tsp butter
- 1 tsp garlic, minced
- 2-3 medium jalapeno peppers, finely minced
- 1 16oz jar seedless raspberry preserves
- 1/4 cup onion, finely minced
- 1/2 cup dry white wine
Instructions
- Combine marinade ingredients and place in a one-gallon resealable plastic bag. Unfold the lamb and examine how the butcher butterflied it. You may need to further cut it so the meat is of fairly uniform thickness. You may also have to cut it into 2 to 3 smaller, easier to handle portions. Add lamb to plastic bag and marinate in fridge for at least 2 hours.
- Place lamb on grill over well-heated coals or low-medium flame gas grill. Turn lamb 2 to 3 times while grilling and remove once degree of doneness is achieved (measure with instant-read thermometer). Allow meat to rest 10 to 15 minutes before serving.
- Serve with any/all of the following: 1. Reduced marinade (cook down while grilling meat); 2. Fresh garlic aioli; 3. Raspberry jalapeno sauce (recipe below)
- Serve this to someone who thinks they don’t like lamb. It’s a huge hit at our annual July 4th barbecue.
- Sweat the garlic, onions and peppers in the butter. Add preserves, stirring constantly until liquefied. Add wine and reduce to syrupy consistency.
Reviews
I made this for the first time 4 years ago for my husbands birthday. Instead of leg of lamb, I used a rack of lamb and roasted it. My husband said it was the best meal he ever had and I’ve made it every year since. The marinade is great and the sauce is amazing.
It was not difficult to make and so delicious. People love it so much!
It was not difficult to make and not being a great lamb lover the dish did come out pretty good.
This recipe was outrageously delicious!!!!! Have made is several times and still love it!
This is a wonderful recipe! Nice color when grilled, slightly sweet taste, my whole family liked it. It’s not “gamy”. I mistakenly bought Pinot Noir wine (which is red) for the marinade, but it was delicious anyway.
Susan
New Jersey