Name: Grilled Butterflied Leg Of Lamb With Fresh Mint-Pepper Jelly
Yield: Serves 6-8
Ingredients: One 4 1/2 to 5-pound butterflied leg of lamb, trimmed of excess fat and silverskin; 8 garlic cloves, cut in half, smashed lightly with the flat side of a knife blade; 1/4 cup fresh rosemary or 1 heaping tablespoon dried rosemary or a mixture of rosemary, marjoram, and oregano; 3 tablespoons olive oil; 1/2 cup Marsala or dry red wine; 3 tablespoons chopped fresh mint; 1 teaspoon kosher salt; 1 tablespoon freshly ground black pepper; Safflower oil or canola oil, for oiling the grill; 1 recipe Foster's Seven Pepper Jelly with Fresh Mint (recipe follows); 1 cup Foster's Seven Pepper jelly or your favorite pepper jelly; 1/4 cup chopped fresh mint; 3 tablespoons red wine vinegar; 1 teaspoon freshly ground black pepper

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Grilled Butterflied Leg Of Lamb With Fresh Mint-Pepper JellyCookbook cover image courtesy of Random House

Butterflied lamb cooks faster and more evenly, and is easier to trim of fat and silverskin, than a whole leg of lamb. A butterflied leg has more surface area than a whole leg, so there's more flavor from the marinade and the grill. The lamb can be marinated up to 2 days in advance.

Recipe notes

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