Scottish Heavy Charcoal-Grilled Leg of Lamb
- 5-6 lb leg of lamb, boned, butterflied, well trimmed
- Salt & freshly ground pepper
- 1/4 cup olive oil
- 3 tbsp. lemon juice
- 1/2 cup Scottish Style Heavy Ale
- 1/2 cup finely chopped onion
- 2 cloves garlic, finely chopped
- 1 tbsp. spicy brown or Dijon mustard
- 2 tsp. brown sugar
- 1 tsp. dried marjoram
- Dash red pepper flakes, or 1 jalapeño chile, seeded & minced
Ask your butcher to bone and butterfly the lamb for optimal grilling.
With a sharp knife, make a few cuts through the thickest part of lamb so that it lies as flat as possible and has a uniform thickness. Rub lamb on both sides with salt and pepper and place in a nonreactive 9x13 inch pan. Combine remaining ingredients in a small bowl, mix well, and pour over lamb, coating both sides. Cover tightly and refrigerate for at least four hours or overnight. Turn lamb once or twice while it is marinating.
Remove lamb from refrigerator an hour and a half before grilling. Prepare a hot barbecue fire or heat grill to high. Drain liquid from lamb and grill for about 12 to 15 minutes on each side for medium rare.
Cut into thin slices to serve.