Garlic Rosemary Grilled Leg of Australian Lamb
  • Cooking Time: 45
  • Servings: 6 to 8
  • Preparation Time: 70
  • 1 Australian leg of lamb, boneless
  • 1 teaspoon cayenne pepper
  • 2 tablespoons garlic, chopped
  • 2 teaspoons Kosher salt, divided, to taste
  • ½ cup extra virgin olive oil
  • 1 tablespoon lemon zest, divided
  • ¼ cup lemon juice, divided
  • 1 teaspoon fresh rosemary, chopped
  • 18 ounce roasted red pepper (about 5 peppers/3 cups)
  • 2 tablespoons extra virgin olive oil, divided
  • 2 tablespoons lemon zest, divided
  • 2 tablespoons lemon juice, divided
  • ½ teaspoons fresh rosemary, chopped
  1. To make marinade, combine the cayenne, garlic, Kosher salt, ½ cup of the olive oil, 1 tablespoon of the lemon zest, ¼ cup of the lemon juice and 1 teaspoon of the rosemary. Pour over the lamb. Refrigerate lamb for 24 hours, turning every few hours to coat in marinade.
  2. Place leg on a preheated grill and cover. After 15 minutes, remove the cover and turn. Cover again. Continue to turn meat every 15 minutes until it reaches an internal temperature of 140°F, about 35-45 minutes.
  3. To make the roasted red pepper sauce, combine half of the roasted red peppers, the remaining 2 tablespoons olive oil, 2 tablespoons lemon zest, 2 tablespoons lemon juice and ½ teaspoon of rosemary in a blender. Blend until smooth. Fold in the remaining roasted red pepper. Season to taste with salt. Refrigerate until needed.
  4. To serve, slice lamb and place 6 ounces on a plate. Top with ¼ cup of chunky roasted red pepper sauce.