PREP TIME 10 min (plus marinating); COOK TIME 20 min
Serves: 6
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons coarse-grain mustard
2 garlic cloves, chopped
One boneless leg of lamb (about 3¼ pounds), trimmed of fat
1/2 teaspoon coarse salt
Freshly ground pepper
1/4 cup vegetable oil
3 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons coarse-grain mustard
2 garlic cloves, chopped
One boneless leg of lamb (about 3¼ pounds), trimmed of fat
1/2 teaspoon coarse salt
Freshly ground pepper
1. In a large bowl, whisk together the maple syrup, oil, soy sauce, vinegar, mustard and garlic. Add the lamb, turn to coat, then cover and chill for 1 hour or up to 2 days, turning occasionally.
2. Take the lamb out of the refrigerator 30 minutes before grilling. Preheat a grill to medium-high. Season the lamb with the salt and pepper and grill. Cover the lamb with foil and cook for 12 minutes, rotating once. Turn the lamb over, cover and cook for 12 to 15 minutes more, until the internal temperature reads 130° on a meat thermometer inserted into the thickest part of the lamb. Transfer the lamb to a cutting board, cover loosely with foil and let stand for 5 to 10 minutes before slicing.
Source: Rachael Ray
