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| Posted: Sun Jul 20th, 2014 02:11 am |
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1st Post |
Vargr
Vargr
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The verdict is in, and this turned out VERY well! So here's the recipe for anyone who wants to try it themselves.
Grilled Butterflied Leg of Lamb
No mint jelly or sweet sauces on this one. A savory marinade/slather with tangy citrus highlights from lemon zest and robust, savory notes from rosemary, onion, and garlic, chars nicely with the heat of the grill, providing crunchy textures to the tender, juicy meat.
If you can get your lamb already de-boned and butterflied, this is a rather simple dish to prepare. Even if you have to de-bone and butterfly the meat yourself, the small size and tender meat of a leg of lamb makes that job a simple, 10 minute exercise.
You'll be rewarded with a delicious meal, quite a bit more exotic than your normal grilled burgers and hotdogs.
Ingredients:
2-3 pound leg of lamb, de-boned and “butterfliedâ€
Omnivore salt
Ground black pepper
(For the marinade)
1/2 medium onion, cut into chunks
4-6 cloves garlic, pealed (about 2 tablespoons minced prepared garlic)
1 Tablespoon crushed dried rosemary (or about 2 tablespoons fresh rosemary leaves)
1 Tablespoon Cider Vinegar
2 Teaspoons Ancho Chili powder
Zest from 1 large lemon
1 Tablespoon hot sauce (Sriracha or other favorite)
2 Tablespoons Olive Oil
Directions:
The day before the meal, liberally season the butterflied leg of lamb on both sides with the Omnivore salt and the ground black pepper. Press the seasoning into the meat with the back of a large spoon.
Process all the marinade ingredients in a small food processor, large mortar & pestle, etc., until they are a thick paste.
Put the meat into a 1 Gallon zip-top bag. Slather all over with the marinade paste (try using the back of a spoon to spread it around). Close/zip the bag and refrigerate at least 4 hours, or over night.
On cooking day; if using a charcoal grill, build your charcoal for a “hot side†(can hold a hand near the grate no more than 3-4 seconds) and a “warm side†(can keep a hand there over 5 seconds). If using a gas grill, start the grill at medium high heat.
While grill is heating, remove meat from 'fridge and allow to warm toward room temperature.
Remove the lamb from the zip-top bag, but do NOT rinse off the marinade. Keep the bag handy with any marinade inside.
Sear the lamb on the “hot side†or over Medium High heat for 5-8 minutes on each side, depending on temperature of the grill and how much char mark you like.
Move lamb to “warm side†of charcoal grill, or reduce gas grill to low / medium-low. Cook another 8-12 minutes on each side, until the internal temperature reaches 135 degrees. Split any remaining marinade from the zip-bag between the two sides of the meat as you turn it over, to moisten and flavor the meat.
When meat reaches 135 degrees in the center, remove from grill and wrap in a couple layers of foil. Allow to rest 10 to 15 minutes to re-absorb juices. Temperature will climb another 5-8 degrees with “carry-over†cooking.
Carefully unwrap; the meat will have given off some juices while resting. Keep those, if you can!
Slice thinly, across the grain. Spoon any juices captured in the foil and while slicing over the meat.
ENJOY!
A 3 lb leg will make about 6-8 servings, depending on how hungry you are.Last edited on Sun Jul 20th, 2014 09:52 pm by Vargr
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We grow not old, so long as we continue to chase our dreams.
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| Posted: Mon Jul 21st, 2014 07:20 pm |
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2nd Post |
Melchar
Administrator
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That sounds super delicious! [[But I'm a barbarian - I'd still eat it with mint sauce as an option. Maybe not with -every- bite - but with some of 'em.]]
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| Posted: Mon Jul 21st, 2014 07:48 pm |
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3rd Post |
Vargr
Vargr
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Melchar wrote:
         That sounds super delicious! [[But I'm a barbarian - I'd still eat it with mint sauce as an option. Maybe not with -every- bite - but with some of 'em.]]
It absolutely is VERY delish!
Personally, wuffy wouldn't mind the mint sauce as an option either. Also found a recipe for lamb with a red currant sauce that could be quite nice too! There just seems to be something special about that little touch of sweetness when paired with lamb's flavor.
But roomie was specific about just wanting savory this time. And this DID satisfy that request (and our tastes) very nicely!
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We grow not old, so long as we continue to chase our dreams.
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