Grilled Lamb with Caramelized Onions and Peppers

• From: American Lamb Board

Ingredients

• 3 lbs boneless lamb leg

• 12 cloves garlic

• 1 Tbs olive oil

• Carmelized Onions & Peppers3 medium onions, sliced and separated into rings

• 1 Tbs olive oil

• 1 Tbs butter

• 1 small green bell pepper, sliced into rings

• 1 small red bell pepper, sliced into rings

• 1/2 tsp salt

• 1/2 tsp cracked pepper

• 3 Tbs red wine vinegar

• 1 Tbs molasses

What could be more delicious than grilled lamb? Grilled lamb topped with caramelized onions and peppers, of course.

Directions

• Make slits in lamb and insert garlic. Rub roast with olive oil. Grill over medium coals for 1 to 1 1/2 hours, turning every 20 minutes or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium and 170ºF for well.
• Remove from grill; cover with foil and let stand for 10 minutes. Internal meat temperature will rise approximately 10 degrees.
• To roast in oven: Cook at 325ºF for 1 to 1 1/2 hours, or to desired degree of doneness.
• To serve, slice meat; serve with caramelized onions and peppers.
• Carmelized Onions & PeppersIn a large skillet, heat olive oil and butter over medium heat and cook onion for 10 minutes, stirring frequently until lightly browned. Add pepper rings, salt and peppercorns; cook and stir 5 to 10 minutes more or until peppers are tender.
• Add vinegar and molasses; stir to coat well and heat through.