John Suval, a third-generation dealer in rare porcelain and a celebrated carnivore, and his wife Barbara, a charming and generous hostess and excellent cook, live in one of the most beautiful and historic 18th century houses in Fredericksburg. Wellford House on Caroline Street was built in 1785 by Dr. Robert Wellford, a close friend of George Washington. Were General Washington to stop by today, he would probably feel very much at home in a house that is beautifully furnished with period antiques and a gorgeous selection of Chinese and China Trade porcelain and early British and European ceramics.
We are fortunate that because of our close friendship with John and Barbara, Wellford House is the place we dine most often after our own home. To say that we have never had a bad meal there is an understatement. This is their recipe for grilled lamb that we have often enjoyed. It is a collaborative effort: Barbara buys and prepares the lamb; John grills it.
1 five-pound leg of lamb
4 tablespoons of lemon or lime juice
3 tablespoons of Extra Virgin Olive Oil
3 tablespoons of soy sauce
3 tablespoons of Dijon style or other fine mustard
3 or 4 cloves of garlic, finely minced
2 tablespoons of brown sugar
A dash of Tabasco sauce
Ask the butcher to de-bone and butterfly the lamb.
Combine and whisk together the other ingredients in a bowl until they are well blended.
Using paper towels, pat the lamb until it is dry, and then brush the sauce generously over it.
Place the lamb in a large bowl or a zip-lock bag and let marinate in the refrigerator for up to two days.
The lamb is best prepared over coals on an outdoor grill.
When the coals are hot, place the lamb on the grill and let cook for about 40 minutes, turning it occasionally and basting with what is left of the sauce.
When lamb is done, remove it from the grill to a large platter and let it rest for five or ten minutes. Carve on the slant and serve.
Serves four
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