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Grilled Lamb and Horseradish Dip
Serves 10-15 as an appetizer
*Note: lamb needs to be prepared and marinated a day in advance
One 4-5 lb. butterflied leg of lamb
1 cup soy sauce
1 cup honey
1/2 cup Legoe Bay Reefnet Red Wine
12 cloves garlic, coarsely chopped
The secret to this dish is trimming the raw lamb. Remove the string and unroll the lamb. With a sharp knife, remove every bit of visible fat and silver skin. This can take 15 minutes or more, be thorough.
If the thickness of the leg is varied, cut it into a few pieces according to width, and while grilling, you can remove the thinner pieces from the fire first so that they don’t overcook.
In a deep mixing bowl, whisk together soy sauce, honey, and Reefnet Red Wine. Add chopped garlic and submerge the lamb in the marinade. Cover and refrigerate at least 12 hours, turning meat in the marinade occasionally. One hour before grilling, take lamb out of the fridge and let it rest at room temperature. Preheat grill to 400º (high). Sear lamb for 3 minutes on each side, then reduce heat to 325º (medium low) and grill 10 more minutes on each side, or until a meat thermometer reads 130º for rare. Do not overcook! Remove lamb from the grill wrap in foil and allow it to rest for at least one hour before slicing, to seal in juices. Slice thinly and uniformly (slices should resemble Chinese barbeque pork). To serve, fan slices on a platter around a bowl of horseradish dip. Delicious with a glass of Legoe Bay Reefnet Red. (Horseradish sauce follows)
Horseradish Sauce
1 cup sour cream
½ cup cream style horseradish
2 tablespoons Dijon mustard
2 tablespoons minced fresh parsley
½ teaspoon freshly ground black pepper
Whisk all ingredients with a fork until well blended. Cover and refrigerate at least one hour before serving.
