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1
Combine marinade ingredients and place in a one-gallon resealable plastic bag.
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2
Unfold the lamb and examine how the butcher butterflied it.
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3
You may need to further cut it so the meat is of fairly uniform thickness.
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4
You may also have to cut it into 2 to 3 smaller, easier to handle portions.
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5
Add lamb to plastic bag and marinate in fridge for at least 2 hours.
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6
Place lamb on grill over well-heated coals or low-medium flame gas grill.
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7
Turn lamb 2 to 3 times while grilling and remove once degree of doneness is achieved (measure with instant-read thermometer).
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8
Allow meat to rest 10 to 15 minutes before serving.
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9
Serve with any/all of the following: 1.
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10
Reduced marinade (cook down while grilling meat); 2.
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11
Fresh garlic aioli; 3.
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12
Raspberry jalapeno sauce (recipe below)
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13
Sweat the garlic, onions and peppers in the butter.
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14
Add preserves, stirring constantly until liquefied.
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15
Add wine and reduce to syrupy consistency.
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16
The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens.
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17
Therefore, Food Network cannot attest to the accuracy of any of the recipes.
