Rosemary Infused Leg of Lamb
1 boned and butterflied leg of lamb – about four or five pounds
(serves at least 12)
1/4 cup olive oil
1/4 cup soy sauce
juice of 1 lemon, plus grated peel
3 sprigs of rosemary, roughly chopped
3 or 4 cloves garlic, mashed
Slash the lobes in 2 or 3 places, making long cuts about 1 1/2 inches deep; otherwise the thick pieces will take longer to cook than the rest. Then to keep the roast in shape, push long skewers through the wide sides of the meat, one through the top third, ad the other through the bottom third.
Rub the lamb with the marinade and keep it in fridge overnight, turning over occasionally.
Cook on the grill, brushing with oil, for 30 to 45 minutes, turning every 5 minutes or so. Start it on high and sear it first, then lower to finish cooking.
For rosy red meat (med. rare), cook to 125 degrees on a meat thermometer. Remove lamb and let it rest for about 10 to 15 minutes before slicing.
To roast in the oven: place in a roasting pan in preheated 375 degree oven. Roast for 20 to 25 minutes or until it reaches 120 degrees with a meat thermometer. Baste with oil and set for 2 to 3 minutes under a preheated broiler to brown lightly. Let sit for 10 to 15 minutes before carving.
You can serve with this tasty little side of mint chutney if you'd like! But honestly it is perfectly amazing on it's own.
1 cup mint, roughly chopped
1/2 cilantro leaves, roughly chopped
1/4 red onion, roughly chopped
4 T. Greek yogurt (I used a 6 oz. container, it was more like 7 or 8 T.)
2 T. lemon juice
salt and pepper
Pairs Well With
Whenever I go over to my parents place, they grill up the most spectacular meals. Dad is a huge fan of lamb, and thanks to his pricey tastes, so, now, am I. This is one of my all time favorite recipes for grilled lamb. Foolproof and famous!