{"id":523,"date":"2012-06-21T06:21:15","date_gmt":"2012-06-21T06:21:15","guid":{"rendered":"http:\/\/parrybaysheepfarm.com\/wordpress\/?p=523"},"modified":"2012-06-21T06:21:15","modified_gmt":"2012-06-21T06:21:15","slug":"grilled-leg-of-lamb-with-aioli-mustard-marinade","status":"publish","type":"post","link":"https:\/\/parrybaysheepfarm.com\/wordpress\/2012\/grilled-leg-of-lamb-with-aioli-mustard-marinade\/","title":{"rendered":"Grilled Leg of Lamb with Aioli-Mustard Marinade"},"content":{"rendered":"<div>Thank you, Ron, for sharing this great recipe!<\/div>\n<div><\/div>\n<div><strong><span style=\"text-decoration: underline;\">Grilled Leg of Lamb with Aioli-Mustard Marinade<\/span><\/strong><\/div>\n<div><\/div>\n<div><strong>Ingredients:<\/strong><\/div>\n<div><\/div>\n<div>1 deboned butterflied leg of lamb &#8211; about 2 Kg<\/div>\n<div><\/div>\n<div><em><strong>Marinade:<\/strong><\/em><\/div>\n<div><\/div>\n<div>1 cup mayonnaise<\/div>\n<div>4 cloves crushed garlic<\/div>\n<div>1 TB lemon juice<\/div>\n<div>1 TB dijon mustard<\/div>\n<div>1 TB minced fresh ginger root<\/div>\n<div>1\/2 tsp fresh or dried thyme<\/div>\n<div>1\/4 tsp black pepper<\/div>\n<div><\/div>\n<div><strong>Method:<\/strong><\/div>\n<div><\/div>\n<div>Make several slashes in thickest part of the meat to promote even cooking.<\/div>\n<div>Place lamb in dish just large enough to hold it<\/div>\n<div>In a bowl stir together ingredients for mariinade and rub over all surfaces of the lamb<\/div>\n<div>Let stand for one hour at room temperature or several hours in the refrigerator, bring out to warm to room temperature 45 minutes before barbequing.<\/div>\n<div>Place meat flat on an oiled grill about 6in from medium hot coals or on medium high setting for gas bbq.<\/div>\n<div>Basting often with any marinade left in the dish turn only once. Bbq for 20 minutes per side for medium rare.<\/div>\n<div>Let stand for 10 minutes and carve in thin diagonal slices.<\/div>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Thank you, Ron, for sharing this great recipe! Grilled Leg of Lamb with Aioli-Mustard Marinade Ingredients: 1 deboned butterflied leg of lamb &#8211; about 2 Kg Marinade: 1 cup mayonnaise 4 cloves crushed garlic 1 TB lemon juice 1 TB &hellip; <a href=\"https:\/\/parrybaysheepfarm.com\/wordpress\/2012\/grilled-leg-of-lamb-with-aioli-mustard-marinade\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,15],"tags":[],"class_list":["post-523","post","type-post","status-publish","format-standard","hentry","category-allrecipes","category-lamb-recipes"],"_links":{"self":[{"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/posts\/523","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/comments?post=523"}],"version-history":[{"count":2,"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/posts\/523\/revisions"}],"predecessor-version":[{"id":525,"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/posts\/523\/revisions\/525"}],"wp:attachment":[{"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/media?parent=523"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/categories?post=523"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/parrybaysheepfarm.com\/wordpress\/wp-json\/wp\/v2\/tags?post=523"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}