Kumquat Mint Leg of Lamb
Recipe from Harmony Cellars, first shared on Web Winery in 1999. Open
Harmony Cellars today: harmonycellars.com · Original page: Wayback Machine copy
A boneless leg of lamb stuffed with brown sugar, butter and mint, marinated for a day in a sweet mint glaze and barbecued or roasted. Willie Toth sent it in for Harmony Cellars' recipe collection.
- CourseMain course
- TimeMarinates for a day; roast 30 to 35 minutes per pound
- Original recipe byWillie Toth
Ingredients
Lamb
Marinade
Method
- Cut a pocket in the lamb. Mix the brown sugar with the melted butter and crushed mint, pour it into the pocket and close it with toothpicks.
- Mix the marinade ingredients and heat them for a few minutes.
- Marinate the lamb for a day.
- Barbecue or roast until done, 30 to 35 minutes per pound.
Pair with
Cabernet Sauvignon or Pinot Noir, as Harmony Cellars suggests.
Notes
- The kumquats are in the ingredient list, but the method never says how to use them, and the jar and bottle sizes aren't given.
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