GRILLED LEG OF LAMB
A Passover and Easter favorite that is not labor intensive. Marinate the lamb the day before, place on a pre-heated medium grill or even slow roast in the oven with vegetables all around, either way you will enjoy a moist, tender and tasty lamb dinner.
1 4-6 lb. Butterflied Leg of Lamb (Usually your butcher or meat department will have them ready and butterflied, but if not, ask your butcher to please butterfly for you)
1/3 C Fresh rosemary, chopped 6 Large Garlic cloves, minced
1 C Dry red wine 1/3 C Olive oil
Mix all ingredients together, and place the lamb and marinade in a zip lock bag. Make sure the bag is sealed well, but just as a precaution, place the bag in a baking dish, should it leak. Refrigerate overnight.
Pre-heat your grill on medium. Make sure you clean your grates prior to cooking… We found them to be very rusty and yukky, so we recommend a good cleaning days before. Once clean, use a little oil to “season” them.
Grill lamb over a medium flame for first 10 minutes, turning once. Then continue to cook on a medium low flame for approximately 25-30 minutes, depending how large, thick and well done you like it. Turn the lamb half way through again. Try not to char as the black is not good for our bodies.
How do I know when it’s done is always a big question. We prefer our lamb served rare, as pictured. However not everyone likes rare meat. Depending on how rare or well done you like it, you will have to cut through it to check. Medium rare will feel like the soft skin below your thumb. If you like it more well done, cook it in 5-10 minute increments. Baste the lamb occasionally while it cooks. NOTE: Before carving let lamb rest covered. It’s good to let meat rest for 10 minutes to allow the juice to set. The lamb will continue to cook while resting.
IF rare lamb is not your ideal, then perhaps think about a different cooking method. Roasting your leg of lamb is also a delicious way to serve it. See picture below. It too is simple and depending on how many pounds it weighs, you can roast for about 20 minutes per pound on low heat. SEE Picture below.
Full Roasted Leg of Lamb: http://www.currygirlskitchen.com/slow-roasted-lamb/
Serve with roasted asparagus, new baby purple, red, and golden potatoes, carrots, onions and all the other traditional holiday dishes you love.
Wishing you a Happy Passover, Happy Easter, Happy Spring!