Category: Meat

Meat

Grilled Lamb

indulgentsimplicity1

photo-2Summer nights are made for grilled lamb, red wine and lots of veggies. Grilling a leg of lamb may seem daunting.  So, take a deep breath, drown your fears with a glass of red wine (which is how I solve most of life’s problems😜) and continue reading…. Grilled lamb lends itself best marinating with fresh herbs, since it’s such a gamey piece of meat. Fresh herbs always seem readily available in grocery stores, but it makes much more sense to visit my sweet aunt in Westchester so I can take some of hers😜. My aunt grows all of her own herbs; thyme, mint, scallions. I don’t have much of a green thumb (or a fancy garden), but most of the women in my family do. My best strategy for finding the freshest of herbs is to always make it known when I’m in their neighborhoods, so I can sample their produce🥬🥒. They love me, so they’re always happy to oblige!!! Leg of lamb is a labor of love, but if you follow these steps, it should be a cinch to make!

Grilled Lamb

  • 2 lbs of Butterflied Leg of Lamb, trimmed of excess fat
  • 1/4 of a Cup of Olive Oil
  • 10 cloves of garlic, minced, plus 8 whole cloves, peeled
  • 4 Scallion bunches, chopped
  • 1/4 cup fresh mint leaves, finely chopped
  • 3 Sprigs of thyme, stripped of leaves
  • 1/2 cup of fresh parsley leaves, finely chopped
  • 2 whole rosemary sprigs
  • 3 Tbsp of salt
  • 1/2 tbsp of freshly ground black pepper

1.   Dry the lamb with paper towels.

2.  Season the lamb on both sides with the salt and pepper.

3.  Spread the minced garlic, olive oil, parsley, thyme, scallions, mint and rosemary sprig on the face up side of the butterflied lamb.  Let the lamb marinate in the fridge for 3-4 hours.

4.  Take the lamb out an hour before you are about to grill it, so that it can come to room temperature.

5. Working carefully, roll the lamb away from you until you’ve formed a log.

6. Use toothpicks to seal the seams.

7. Make eight slits on the surface of the lamb and stuff the additional 8 cloves of garlic in the slits.

8. Place the lamb on the grill over direct heat for 5-7 minutes on each side.

Image This is the finished product.

7.  Transfer the lamb to an oven and cook for an additional 10 minutes at 325 degrees, for medium rare.

8.  Let the lamb rest completely before slicing and serving.