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  • Ingredients for Lamb
  • 3 to 4 pounds boneless Shepherd’s Pride leg of lamb
  • 12 cloves garlic
  • 1 tablespoon olive oil
  • Ingredients for Caramelized Onions and Peppers
  • 3 medium onions, sliced and separated into rings
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small green bell pepper, sliced into rings
  • 1 small red bell pepper, sliced into rings
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked pepper
  • 3 tablespoons red wine vinegar
  • 1 tablespoon molasses


Directions for Lamb
Make slits in lamb and insert garlic. Rub roast with olive oil. Grill over medium heat 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.

Directions for Caramelized Onions and Peppers
In 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.