Boneless leg of lamb

I have a boneless leg of lamb, and was thinking of making the spinach stuffing that I have used in the past, but would love some suggestions for something new.
I usually use a basic/classic stuffing mixture of spinach, onion and garlic, bread crumbs etc. and roll it and bake.

I like to insert garlic slices & fresh rosemary in slits in the meat the day before... (wrap in plastic wrap and place in the fridge overnight)...
season with S&P, and then grill on Weber over medium heat to medium rare...
slice thin on the bias like a big old steak... and serve with mint jelly...

I mix together a jar of Dijon mustard, a couple of tablespoons of olive oil, a glug of white wine, a heaping tablespoon of minced garlic and lots of chopped fresh rosemary. Place the marinade and the meat in a big plastic bag and marinate for 24 hours. I usually cook it butterflied on the grill. Yummy.

The only red meat I truly miss! <img src="http://www.traveltalkonline.com/forums/images/graemlins/cry.gif" alt="" /> If I fall 'off the wagon' I'll eat a whole leg!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> I make the marinade similarly.....salt & pepper, white wine, some brown sugar, lots of garlic (in the marinade and poke into the leg) and LOTS of mint!! Pour into plastic bag and marinate overnight. Everyone loved it!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

AH HA! That's what I forgot! LOTS of fresh chopped mint leaves rubbed all over the leg while marinading in the fridge!
I knew there was something missing when I wrote it down... <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" />

I love your directions..."a glug of wine" You cook like I do..the dump and pour style. Makes it hard to give recipes to some people sometimes, but I know just what a "glug" of wine is.
Your marinade sounds great, and I also like Brians idea. I have cut the roast in 2, and frozen half. This way I'll try both suggestions. Thanks for the ideas.

I always cook with wine and save the glugs for my glass!! And if I didn't have a glass I'd manage to 'glug' from the bottle!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Once I've made a recipe a time or two, I rarely measure any more. I volunteered one day a week in a restaurant kitchen for 15 years. That's where this marinade recipe originated.

Me too... and to try and guesstimate proportions to actually write them down is difficult!
A lot of my recipes go by the "that looks like enough" method!
same with cooking times... I usually just know when they are done by looking at them... (not for meat though, I always use a meat thermometer!)

Cooking that way, one is free to experiment a bit too, adding an ingredient here or changing something altogether.

<img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> Agreed. I'm writing a 'Grandma's Recipe Book' for my grandsons and am having difficulty with measurements because I just shoot from the hip and hope for the best! But, I think a 'gulp' is approx. 1/4 cup. <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa