| 2 tbl olive oil | | 2 tbl balsamic vinegar | | juice, of, half, lemon | | 14 cup chopped fresh parsley | | 1 tbl minced garlic | | 1/2 tbl minced ginger | | 1/2 tbl hot pepper, flakes | | black pepper | | Stuffing | | 1/2 cup chopped fresh mint | | 4 x green onion, sliced into thin rings | | 1 1/2 tbl minced garlic | | 4 x fresh spinach, leaves, chopped, finely | | 1 tbl pine nuts | | black pepper | | Assemble Final Dish | | 1 x 5 lb. boneless leg of lamb, fat trimmed, butterflied | | twine |
| | Marinade : In a small bowl, whisk together oil, vinegar , lemon juice, garlic , ginger , and hot pepper flakes, and black pepper to taste. Set aside. | | Stuffing : In a small bowl, combine mint , garlic, spinach , pine nuts and pepper. Toss until well combined. Set aside. | | Assemble Final Dish: Spread stuffing evenly over surface of lamb . Roll lamb into roast , and tie with butcher's twine. | | Place lamb in large resealable plastic bag. Pour marinade over lamb. Seal bag. Turn bag several times and place in refrigerator 4 hours or overnight, turning bag occasionally to redistribute marinade. | | Prepare grill , preheat to medium high, and oil rack. Grill lamb at medium high heat for 5 minutes, turning with tongs to brown all surfaces. Reduce heat to medium, cover grill, and cook 30-40 minutes, turning once or twice to ensure even browning. | | When instant-read thermometer inserted into thickest part of lamb registers 125 F to 130 F, lamb will be medium rare (about 15 minutes per side).When desired doneness is reached, transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut into 1/3-inch-thick slices. Arrange on platter and serve. | | Marinade |
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