Lamb Marinade & Barbecue

This recipe delivers a deeply flavorful, tender lamb roast perfect for summer barbecues or festive gatherings. The marinade combines the richness of olive oil with the savory depth of soy sauce and Worcestershire, balanced by bright lemon juice and tangy red wine vinegar. Aromatics like garlic and parsley infuse the meat, while dry mustard adds a subtle kick. Ideal for a large boned leg of lamb, this dish yields succulent slices that are best served medium-rare. It&# 226;ÂÂs a crowd-pleasing centerpiece that brings bold, home-style flavors to your table, making it an excellent choice for holidays, potlucks, or any occasion calling for a hearty, satisfying main course.

Cooking Method: Grilling, Roasting

Cuisine: American

Courses: Main Courses

Difficulty: Beginner

Servings: 8

Calories: 2669.5

Description

This recipe delivers a deeply flavorful, tender lamb roast perfect for summer barbecues or festive gatherings. The marinade combines the richness of olive oil with the savory depth of soy sauce and Worcestershire, balanced by bright lemon juice and tangy red wine vinegar. Aromatics like garlic and parsley infuse the meat, while dry mustard adds a subtle kick. Ideal for a large boned leg of lamb, this dish yields succulent slices that are best served medium-rare. It&# 226;ÂÂs a crowd-pleasing centerpiece that brings bold, home-style flavors to your table, making it an excellent choice for holidays, potlucks, or any occasion calling for a hearty, satisfying main course.

Ingredients

8 pound Lamb leg; boned and butterflied
1.25 cup Olive oil
0.25 cup Worcestershire Sauce
2 cloves Garlic, diced
0.75 cup Soy sauce, light
2 tablespoons Dry mustard
0.25 cup Red wine vinegar
1.5 tablespoons Parsley, chopped
0.33 cup Lemon juice

Directions

1
In a large bowl or container, whisk together olive oil, Worcestershire sauce, diced garlic, light soy sauce, dry mustard, red wine vinegar, chopped parsley, and lemon juice until well combined.
2
Place the boned and butterflied lamb leg into the marinade mixture, ensuring the meat is fully coated. Cover and refrigerate overnight, turning occasionally to baste.
3
Preheat grill to high heat. Remove lamb from marinade and let it sit at room temperature for 20 minutes before cooking. Discard used marinade.
4
Grill the lamb over high heat, basting occasionally with reserved marinade (if boiled first) or additional oil mixture, until the internal temperature reaches 125-130ÃÂ°F for medium-rare.
5
Remove lamb from the grill and let it rest for 10 minutes before slicing and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 2669.5kcal

% Daily Value *
Total Fat 190.7g294%
Saturated Fat 81.7g409%
Cholesterol 880.8mg294%
Sodium 653.8mg28%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 227.0g454%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The marinade quantity provided is sufficient for approximately 6-8 lbs of lamb.

For food safety, do not reuse marinade that has touched raw meat unless it is brought to a rolling boil for at least 2 minutes first.

This recipe is traditionally served medium-rare to ensure maximum tenderness and flavor. Adjust grilling time based on the thickness of your specific cut.

This is a classic American barbecue staple, often enjoyed during summer holidays and outdoor gatherings.

Keywords: lamb, marinade, barbecue, grilling, roast, garlic, soy sauce, lemon, olive oil, worcestershire, parsley, dry mustard, vinegar, american, main dish, summer grill, tender, savory, holiday recipe, outdoor cooking

Read it online: https://www.chefs-mate.com/recipe/lamb-marinade-barbecue/