Grilled Savory Butterflied Leg of Lamb (recipe & giveaway)
*Disclosure: Lamb and recipe provided by Mountain States Rosen (MSR). Giveaway gift card also provided by MSR. All opinions are my own (and my family's). Keep in mind... while I am by no means a fabulous cook, or even a food blogger... I do love food.
My family is a bunch of meat eaters. It's sometimes shocking to me how much meat my family can eat at one meal. (Especially Zoe. Oh my gosh... it's sometimes frightening how fast she can inhale steak/a burger/pork/chicken/venison!) That said... we're not really lamb eaters. Nick's mother cooks lamb occasionally (and was terribly jealous we were having lamb without her!!!), but my mother only cooked lamb once (the story involves my father telling her it smelled horrible while cooking) and she never cooked it again, which led me to never cook it.
So, when I was e-mailed and asked if I might like to "Test Drive Lamb" I thought, "why not?" We (read that Nick) uses the grill every night for making dinner. We rotate chicken, pork, steak, chicken, pork, steak. Why not give lamb a try? We were especially tempted when reading the recipes that accompanied the e-mail. We REALLY wanted to try the Balsamic Lamb Kabobs... but went with the Grilled Savory Butterflied Leg of Lamb (mostly for marinade timing).
Grilled Savory Butterflied Leg of Lamb Recipe: 8 to 10 servings Preparation time: 20 minutes Marinate time: 2 hours Cook time: 30 to 40 minutes
3 to 4 pounds Cedar Springs Lamb leg, butterflied
1 tablespoon paprika
1 tablespoon coarse garlic salt
1 tablespoon ground cumin
2 teaspoons dry mustard
2 teaspoons ground pepper
2 teaspoons brown sugar, packed
1/2 teaspoon cayenne pepper
For our dinner... we actually cut the recipe in 1/2.
1. In small bowl, blend paprika, garlic salt, cumin, dry mustard, pepper, brown sugar and cayenne. Rub seasonings onto lamb. Cover, refrigerate and marinate for 2 hours.
2. Grill lamb over medium coals or medium heat gas grill grate; covered; turning frequently 8 to 12 minutes until desired doneness. Medium rare cook to 145F, medium cook to 160F, for well-done cook to 170F.
3. Remove lamb from grill and tent with foil to rest for 10 minutes; slice lamb crosswise at a diagonal slant and serve.
What did we think of our lamb dinner? Feelings were actually mixed. It looked delicious. I can agree with my Dad that lamb does have a different smell while cooking (and I'm kind of glad we grilled it outside). Nick and I both agreed it should have been cooked longer (it's hard to judge grill time on a thicker piece of meat... and we usually grill thinner slices). Lamb isn't really something to be eaten rare. The end pieces that were more done had a much nicer flavor.
And what did my little carnivores think? Well... Zoe cleared her plate before Nick even sat down. She LOVED the lamb. And Ana... well, she cleared her plate by moving all of the lamb to her napkin.
I'm sure we'll be experimenting with more lamb recipes in the future. I think we'll be trying out the Balsamic Lamb Kabobs with the pineapple next! It's definitely nice to have a little more variety in our dinner menus.
Mountain States Rosen wants to give you a chance to try out their products. If you want to give one of their yummy recipes a try just enter below and you could win a $25 grocery store gift card to purchase lamb from Mountain States Rosen..