Herbed Lamb with Apples

The apples are grilled in a foil packet for ease.

1/2 cup apple juice or apple cider
1/4 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon dried rosemary, crushed
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 3-1/2 pound leg of lamb, sirloin half, boned and butterflied
4 small apples, cored and sliced crosswise into 1/2-inch rings

For marinade, stir together apple juice, lemon peel, lemon juice, honey,
rosemary, garlic, salt, and pepper. Set aside.
Place lamb, boned side up, between two pieces of clear plastic wrap.
Working from the center to the edges, pound lightly with a meat mallet to
1-inch thickness. Place in a shallow dish. Pour marinade over lamb. Cover
and marinate in the refrigerator 4 to 24 hours. Drain lamb, reserving the
marinade.
Place apples on an 18x24-inch piece of heavy foil. Sprinkle with 3
tablespoons of the reserved marinade. Bring up long edges of foil and,
leaving a little space for steam expansion, seal tightly with a double
fold. Fold short ends to seal.
Grill lamb and apples on an uncovered grill directly over medium coals for
15 minutes. Turn lamb and grill to desired doneness, allowing 15 to 25
minutes more for medium. Brush lamb often with marinade. Grill apples
about 15 minutes more or until tender, turning foil packet frequently.
Makes 8 servings.

Jenn Mom2Samantha and Tiny


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