Recipe

Ingredients (Yield: Serves 12)

3/4 cup minced shallots
3/4 cup olive oil
3/4 cup balsamic vinegar
3 tablespoons Kikkoman Soy Sauce
3 tablespoons minced garlic
3 tablespoons Dijon mustard
3 tablespoons chopped rosemary
1 tablespoon kosher salt
1 tablespoon coarsely cracked black pepper
1 boned and butterflied leg of lamb (about 6 pounds)

Instructions

Mix together all ingredients except lamb. Place lamb in hotel pan; pour marinade over. Refrigerate 24 hours, turning once or twice during marination. Remove lamb from marinade; pat dry. Grill over gas or charcoal to desired doneness. Let lamb rest at least 10 minutes before slicing.

Contact Us

If you like this, try...

• Fiesta Chicken & Pepper Wraps
• Hamachi Carpaccio with Piquillo Peppers and Grilled Lemon
• Spinach Goma-ae