Marinated Grilled Leg of Lamb with Parmesan Potatoes

This recipe serves:  4

1 cup dry red wine
1/4 cup balsamic vinegar
zest and juice of 2 lemons
1 tablespoon Dijon mustard
2 tablespoons olive oil
8 cloves garlic, finely minced
2 tablespoons chopped shallots
2 tablespoons chopped fresh rosemary
2 pounds boneless, butterflied leg of lamb
1 1/2 pound small red Bliss potatoes
2 tablespoons olive oil
pinch salt
pinch freshly ground black pepper
1. In a mixing bowl, whisk the red wine, balsamic vinegar, lemon zest and juice and Dijon mustard together. Whisk in the olive oil, garlic, shallots and rosemary. (This marinade can be made in advance and stored in the refrigerator for up to 5 days.)

2. Place the lamb in a resealable bag and add the marinade. Seal the bag and marinate the lamb overnight in the refrigerator.

3. Preheat the oven to 375ºF.

4. Cut the potatoes in half (or in quarters if large). Toss the potatoes with the olive oil, salt and pepper and place them on a baking sheet.

5. Roast the potatoes in the oven until they are tender, about 45 minutes.

6. Meanwhile, preheat the grill to high.

7. Remove the lamb from the bag (discard the leftover marinade), season the meat with salt and pepper and turn the grill down to medium. Grill the lamb until a meat thermometer registers 140ºF, about 10 to 15 minutes per side, depending on the thickness of the lamb.

8. Transfer the meat to a carving board, let it rest for 10 minutes and slice it on the bias.

9. Transfer the potatoes to a serving platter and sprinkle with Parmesan.

10. Serve the sliced lamb with the potatoes on the side.

Serving Size: 3 slices of lamb with potatoes

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