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Honey Grilled Shoulder of Lamb
Lamb
is one of our very favorite meats. While we cook it all year round we love the
flavor of lamb cooked on the grill. This grilled lamb shoulder recipe comes from
the folks at the American Lamb Council. I'd say if anyone knows how to cook a
lamb, it's them.
My husband and I made this lamb roast for a cookout
we had last year. It was moist and flavorful, and best of all our guests who'd
never eaten lamb before enjoyed it. We always like a change from the routine lamb
recipes that call for garlic and rosemary. We think the mildness of the flavor
and the sweetness from the marinade is one of the reasons this recipe is so popular.
It's perfect for a cookout.
You
should be able to find a boned and rolled lamb shoulder at your local supermarket.
If not, the supermarket butcher can bone and roll a shoulder for you.
Honey
Grilled Shoulder of Lamb
1 shoulder
of lamb, boned, rolled and tied ( 3 1/2 - 4 pounds)
1/3 cup honey
1/2
cup dry white wine
1/2 cup finely chopped onion
1/2 cup finely chopped
fresh mint or 1 tablespoon dried mint
2 tablespoons grated lemon peel
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon ground pepper
Place the lamb in a glass dish. Combine all ingredients and pour over the
lamb. Cover and refrigerate for several hours or overnight. Place
the lamb on spit over hot coals. *
Brush occasionally with marinade. Grill for 1 to 1 1/2 hours or until the meat
thermometer registers 140 degrees (rare), 150-155 degrees (medium) or 160 (medium,
well-done). Left over sauce can be heated and served over sliced lamb.
* Our grill does
not have a spit. We roast this lamb on our gas grill over medium-high heat. We
baste it approximately every 20 minutes and turn the roast during cooking. We
judge the doneness using a meat thermometer.
Click
here to print this recipe
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