Herb Marinated Boneless Leg of Lamb-Yum!

Peanut

We had the nicest Leg of Lamb today! Wonderful aroma, texture and taste. It was started on the Egg and finished cooking in some red wine in the oven. The recipe came from Southern Herb Growing by Madelene Hill and daughter Gwen Barclay. Here it is for those who have another Leg of Lamb for later use! I made some changes to the original recipe by cooking on the Egg/oven combination.

1 6 lb. leg of lamb
1/2 cup Rosemary-Orange Pesto
2-3 Tablespoons dijon mustard
2-3 cups Zinfandel or other dry red wine

Make the pesto and slather inside and out--tie lamb back up. Let marinade overnight in refrigerator.
Pesto: 2 cloves garlic, 1/2 cup fresh oregano, 2 tablespoons fresh rosemary, 1 tablespoon grated orange peel, 1 cup green onions, 1/4 teaspoon cayenne pepper, 1/4 cup olive oil, 1 tablespoon red wine vinegar. Place all ingredients in a blender or food processor. Blend until smooth. Apply to meat.
Egg 450* for about 15 minutes. Remove and drop Egg temp down to about 350* But back on the Egg and cook until internal temp reaches 120*. Remove and place in a noncorrosive, flameproof shallow pan with the red wine added. Cook until temp reaches 135* in a 350 * oven. It should have a pink center. Don't overcook and enjoy! Sorry that I didn't think about posting this earlier--maybe for next year!