DirectionsNote: Wash hands with soap and water.
1. Mix the wine and other ingredients, other than lamb, together in a bowl. In a dish just large enough for the lamb
2. Place lamb in a large pan. add the mixture and the lamb coating. Coat with wine mixture on all sides. Cover and marinate for at least 2 hours to overnight in the refrigerator. Note, lamb can be marinated overnight.
3. Pre-heat your grill to medium- high heat.
4. Place lamb on grill and Ssear on the fat side down for about 3 to 4 minutes. First, flip to meat side and sear, being careful and then the meat side. Watch for flame flair ups.
5. Once both sides are seared, move to a lower heatlamb to a cooler area part of the grill and continue cooking until reaching 145 degrees Fahrenheit as verified with an instant-read food thermometer. to 140 degrees for medium. Overcooked lamb changes the flavor and may not be as desirable as when it’s cooked to medium.
6. Remove lamb from grill, place on a clean new dish and letLet it rest of for 3 to 5 minutes before carving.
Note:Possible Recipe Substitutes: a) 1/4 cup of lemon juice and 2 tbsp Tbsp Dijon mustard can replace thein place of wine. b) 2 tsp Italian seasoning can replace thein place of spices. c) Add mint is another addition to either spice blends. Serves 2 to 4
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!