Spanish flavors such as pimento and capers pair beautifully with leg of lamb.
Prep: 16 mins
Cook: 47 mins
Yields: 8 to 10 Servings
¼ cupextra-virgin olive oil
6 tbspwhite wine tarragon vinegar
3 tbspcapers, drained and chopped
3 tbspfinely chopped onion
3 tbspfinely chopped pimento
2 tbspfinely chopped fresh parsley
4 tspdried dill
1 tspcoarse salt
4-6 lbsAmerican Lamb leg, boned and butterflied
1In a medium bowl, combine the olive oil, water, vinegar, capers, onion, pimento, parsley, dill, salt, and pepper; set aside.
2Place the lamb in a 13 x 9-inch, non-reactive dish and pour the marinade over the top. Cover and refrigerate for 4 to 6 hours. Remove the meat from the refrigerator 30 minutes before cooking.
3Broil the lamb 5 to 6 inches from the heat for 35 to 45 minutes or to desired degree of doneness. Turn the leg once during broiling time. To grill, cook over medium-hot coals. Grill lamb six inches from the coals for 40 to 50 minutes or to desired degree of doneness. Turn the leg once during grilling time.
4Check the internal temperature of the meat: 145ºF for medium-rare, 160ºF for medium, or 170ºF for well. Once the meat is done cover it and let stand 10 minutes before slicing. (The internal temperature will rise about 10 degrees during this time.)
Marinate 4 to 6 hours
Recipe and image provided by the American Lamb Board