Sunday, June 19, 2011
Grilled Butterflied Leg of Lamb with Lemon, Garlic and Rosemary
This recipe is adapted from the cookbook, Mad Hungry by Lucinda Scala Quinn. The recipe calls for roasting the lamb in the oven and I will provide that recipe. However, I grilled the lamb and we had a 4-lb. boneless piece of meat that took about 30 minutes per side. I let it rest a good 10 minutes prior to slicing at it was perfect. The grill was set at high so it was direct heat.
2 whole lemons, washed, seeded, and chopped
2 sprigs of fresh rosemary, leaves removed
5 to 6 garlic cloves, peeled
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
2 to 4 tablespoons extra-virgin olive oil
1 boneless leg of lamb, butterflied, boned, and cut to lay flat (about 5 pounds)
1. Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
2. Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate or at least for several hours, turning occasionally.
3. Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees Fahrenheit. Roast for 45 minutes, or until medium rare, 140 degrees Fahrenheit on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.
Serves 6 to 8