• Ingredients: 23
  • Serves: 8

Grilled leg of lamb with spiced mustard and rosemary with nonstick vegetable oil spray.

Ingredients

  • Nonstick vegetable oil spray

For the glaze:

For the mojo:

  • 2 tbsps. mild vegetable oil, such as canola
  • 1 small red onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 3 cups orange juice
  • 1/2 cup fresh lime juice
  • 1/2 habanero chile, seeded and finely chopped
  • 2 tbsps. chopped fresh cilantro leaves
  • 1 tsp. cumin seeds
  • Salt and freshly ground black pepper

For the pork:

  • 2 pork tenderloins, about 1 1/2 lb. each
  • 2 tbsps. mild vegetable oil, such as canola
  • Salt and freshly ground black pepper

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 Combine first 3 ingredients in small bowl. Gradually whisk in vinegar. Let stand 15 minutes. Whisk in apple juice concentrate, brown mustard, rosemary, and oil.

    For this step you will need

  2. Step 2 Place lamb, boned side up, in 15x10x2-inch glass baking dish. Sprinkle with salt and pepper. Spread 1/3 cup marinade over top to coat.

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  3. Step 3 Turn over. Sprinkle with salt and pepper. Spread remaining marinade over lamb. Cover dish with plastic wrap; chill overnight.

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  4. Step 4 Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Place lamb on grill with marinade still clinging (reserve dish with marinade).

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  5. Step 5 Grill 15 minutes. Turn lamb over. Grill 15 minutes, brushing with marinade from reserved dish. Turn lamb over again and grill until thermometer inserted into thickest part registers 130°F for medium-rare, brushing often with any remaining marinade, about 5 minutes longer per side.
  6. Step 6 Transfer lamb to platter. Cover loosely with foil; let rest 15 minutes. Slice lamb thinly; arrange on platter and serve.

Nutrition information

Calories 625 Carbohydrates 3 g (1%)
Fat 43 g (66%) Protein 53 g (106%)
Saturated Fat 18 g (89%) Sodium 620 mg (26%)
Polyunsaturated Fat 4 g Fiber 1 g (3%)
Monounsaturated Fat 18 g Cholesterol 193 mg (64%)