Grilled Butterflied Leg Of Lamb With Fresh Mint-Pepper Jelly

PreparationGrilled Butterflied Leg Of Lamb: 1. Make about 8 small incisions on the fatty side of the lamb and insert a smashed garlic half and some rosemary into each slit. Rub the lamb on both sides with the olive oil, Marsala, remaining garlic and rosemary, mint, salt, and pepper Cover and refrigerate overnight or let stand 1 hour at cool room temperature. 2. Brush the grill grates lightly with the safflower oil. Prepare a hot fire in a gas or charcoal grill. 3. If the lamb has been in the refrigerator, bring it to room temperature. Remove the meat from the marinade and drain slightly, allowing some of the marinade to remain on the lamb for added flavor. 4. When the fire is medium-hot (if using charcoal, the coals will be grey and slightly glowing), place the lamb on the grill and cook 15-20 minutes per side (depending on how hot the fire is), basting frequently with the remaining marinade. Move the lamb to the side of the grill away from the direct heat and continue to cook 10 to 15 minutes longer, turning once, or until the internal temperature registers 130 to 135 degrees for medium-rare and 140 to 145 degrees for medium 5. Remove the lamb from the grill and let rest, lightly covered, on a carving board 10 minutes before slicing. Carve into 1/4-inch slices and serve immediately with Foster's Seven Pepper Jelly with Fresh Mint. Foster's Seven Pepper Jelly With Fresh Mint: Makes 1 1/2 cups jelly Combine the jelly with the mint, vinegar, and pepper in a bowl and whisk until all ingredients are blended. Refrigerate in an airtight container until ready to use or up to 1 week. Per serving: 188.6 calories, 65.2 calories from fat, 7.2g total fat, 1.0g saturated fat, 0.1mg cholesterol, 410.5mg sodium, 31.4g total carbs, 2.2g dietary fiber, 20.6g sugars, 0.9g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Excerpted from The Foster's Market Cookbook by Sara Foster with Sarah Belk King Photographs by James Baigrie Copyright (c) 2002 by Sara Foster with Sarah Belk King Photographs by James Baigrie. Excerpted by permission of Random House, a division of Random House. Sara Foster is the founder and owner of Foster's Markets, two café takeout shops in Durham and Chapel Hill, North Carolina. She has worked as a chef for Martha Stewart's catering company, as well as for several well-known New York chefs and caterers. Sara has been featured in Martha Stewart Living, House Beautiful, Country Home, and Southern Living and appears regularly on Martha Stewart Living Television. She lives on a farm outside of Durham with her husband, Peter Sellers. Sarah Belk King is a contributing editor for Bon Appétit magazine and a freelance writer. Her articles have appeared in Wine Spectator, Country Home, House Beautiful, Diversions, The New York Times Magazine, and other national publications. She is the author of Around the Southern Table and The Hungry Traveler: France.

PreparationGrilled Butterflied Leg Of Lamb: 1. Make about 8 small incisions on the fatty side of the lamb and insert a smashed garlic half and some rosemary into each slit. Rub the lamb on both sides with the olive oil, Marsala, remaining garlic and rosemary, mint, salt, and pepper Cover and refrigerate overnight or let stand 1 hour at cool room temperature. 2. Brush the grill grates lightly with the safflower oil. Prepare a hot fire in a gas or charcoal grill. 3. If the lamb has been in the refrigerator, bring it to room temperature. Remove the meat from the marinade and drain slightly, allowing some of the marinade to remain on the lamb for added flavor. 4. When the fire is medium-hot (if using charcoal, the coals will be grey and slightly glowing), place the lamb on the grill and cook 15-20 minutes per side (depending on how hot the fire is), basting frequently with the remaining marinade. Move the lamb to the side of the grill away from the direct heat and continue to cook 10 to 15 minutes longer, turning once, or until the internal temperature registers 130 to 135 degrees for medium-rare and 140 to 145 degrees for medium 5. Remove the lamb from the grill and let rest, lightly covered, on a carving board 10 minutes before slicing. Carve into 1/4-inch slices and serve immediately with Foster's Seven Pepper Jelly with Fresh Mint. Foster's Seven Pepper Jelly With Fresh Mint: Makes 1 1/2 cups jelly Combine the jelly with the mint, vinegar, and pepper in a bowl and whisk until all ingredients are blended. Refrigerate in an airtight container until ready to use or up to 1 week. Per serving: 188.6 calories, 65.2 calories from fat, 7.2g total fat, 1.0g saturated fat, 0.1mg cholesterol, 410.5mg sodium, 31.4g total carbs, 2.2g dietary fiber, 20.6g sugars, 0.9g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Excerpted from The Foster's Market Cookbook by Sara Foster with Sarah Belk King Photographs by James Baigrie Copyright (c) 2002 by Sara Foster with Sarah Belk King Photographs by James Baigrie. Excerpted by permission of Random House, a division of Random House. Sara Foster is the founder and owner of Foster's Markets, two café takeout shops in Durham and Chapel Hill, North Carolina. She has worked as a chef for Martha Stewart's catering company, as well as for several well-known New York chefs and caterers. Sara has been featured in Martha Stewart Living, House Beautiful, Country Home, and Southern Living and appears regularly on Martha Stewart Living Television. She lives on a farm outside of Durham with her husband, Peter Sellers. Sarah Belk King is a contributing editor for Bon Appétit magazine and a freelance writer. Her articles have appeared in Wine Spectator, Country Home, House Beautiful, Diversions, The New York Times Magazine, and other national publications. She is the author of Around the Southern Table and The Hungry Traveler: France.