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Credit: Tina Cornett; Styling: Leslie Byars Simpson

Recipe Summary test

Yield:
6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut small slits in leg of lamb using a sharp knife; insert garlic slices into slits.

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  • Combine vinegar and next 3 ingredients in a large shallow dish or heavy-duty zip-top plastic bag; add lamb. Cover or seal; chill 8 hours or overnight, turning lamb occasionally.

  • Remove lamb from marinade, discarding marinade. Sprinkle lamb with salt and pepper.

  • Grill, covered with grill lid, over high heat (400° to 500°) 30 to 45 minutes or until a meat thermometer inserted into thickest portion registers 150° (medium-rare). Cool.

  • Cut lamb into 1/8-inch-thick slices; serve on Sweet Potato Rolls with lettuce and Raspberry Mayonnaise.

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