15m
PREP TIME
30m
COOK TIME
12
INGREDIENTS
15m
PREP TIME
30m
COOK TIME
12
INGREDIENTS
Ingredients 10 Servings
- 1 (5 to 6 lb.) leg of lamb, boned, butterflied and trimmed of fat
- 1/2 cup Olive oil
- 1/2 cup French's® Chardonnay Dijon Mustard Squeeze Bottle
- 1/4 cup minced parsley
- 1/4 cup minced fresh marjoram or oregano leaves
- 1/4 cup minced fresh thyme leaves
- 2 tablespoon FRANK'S RedHot® Original Cayenne Pepper Sauce
- 2 tablespoon French's® Classic Worcestershire Sauce
- 3 cloves Garlic, minced
- 1 tablespoon fennel seed
- 1 Pita bread, cut in half crosswise
- 1 plain yogurt
INSTRUCTIONS
- 1 PLACE lamb in a large shallow dish. Combine oil, mustard, herbs, Frank's RedHot Sauce, Worcestershire, garlic and fennel; mix well. Rub herb paste onto both sides of lamb. Cover and marinate in refrigerator for 1 hour.
- 2 GRILL lamb over medium-high heat for about 30 minutes until lamb is slightly pink (or longer for well done). Turn and baste often with the herb paste. (Do not baste during last 10 minutes of cooking.)
- 3 LET MEAT REST 10 minutes. Cut into thin slices. Serve in pita bread. Dollop with yogurt, if desired.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
