Grilled Leg of Lamb
A delicious way to enjoy summer grilling.
- One Bottle of Spiedies
- One Butterflied Boneless Leg of Lamb
- One fresh Garlic
- Two Bags of Frozen Cut Broccoli
- Olive Oil
- 4 Baking Potatos
First thing in the morning place your butter flied leg of lamb into a freezer bag. Pour in the bottle of Original Spiedie\'s Marinade and about eight cloves of garlic. Seal bag and place in the refrigerator for the day. That night when you are ready for dinner light the grill and let it get hot. I usually begin by steaming the frozen bags of broccoli. I try to buy the bags that you can steam in the bag in the microwave. This saves time. The grill should be hot by now to put the lamb on. Grill it to desired taste. Clean and poke holes in 4 baking potatoes and place them in the microwave for 20-25 minutes. Check on the lamb and see if it is ready. In a frying pan on the stove heat olive oil and 6 cloves of garlic until hot. When the oil is hot add in broccoli and sauté’ over medium heat for about 10 minutes. The lamb should be done and ready to carve. By the time the lamb is carved and the broccoli is sautéed. Serve with Pillsbury Bread sticks.
Serve Lamb with broccoli and baked potatoes. You can also add breadsticks if desired.
(Sam's suggestion: When cooking larger cuts of meat, yo may wish to create an oven effect. You will still get the outdoor grill flavor without having to overcook the outside of your meat to get the inside done. On the side of the grill that yo are cooking on, turn the burner to low or medium low. On the side you are not cooking on, place on medium to high, and close the lid.)