Maggie Monday: Grilled Leg of Lamb with Garlic and Rosemary

I have never been one to make lamb but have committed myself to trying to make it a bit more often. I think Maggie may help my jumpstart that with the recipe below…

I always roast a boneless leg of lamb at Easter. Traditional with mint jelly. This year I decided to try something new, and marinate the lamb and cook it on the grill. It was pretty darn good! Hubby Daddy missed the mint jelly. Forgot to get that.

This was sooooooo darn easy. Few ingredients. Mix the marinade. Let it pull an all-nighter with the lamb in the frig, stick it on the grill. Done.

I liked the charcoal taste of the BBQ grill. This was excellent, easy, and lamb. Pretty darn good I’d say!

Thanks to Cal Pernell for Food and Wine for the recipe.

Grilled Leg of Lamb with Garlic and Rosemary

What you need:

• One 4- to 5-pound boneless leg of lamb
• 1/4 cup extra-virgin olive oil
• 8 large garlic cloves, smashed and coarsely chopped
• 2 tablespoons minced rosemary
• Salt and freshly ground pepper

 

What you do:

• Spread the lamb on a work surface. With a boning or paring knife, cut between the muscles and separate them using your fingers. Trim away any excess fat and gristle.
• In a large, shallow dish, combine the olive oil, garlic and rosemary. Add the lamb and turn to coat. Let marinate at room temperature for 4 hours, turning a few times.
• Light a grill. Season the lamb with salt and pepper; do not scrape off the garlic or rosemary. Grill the lamb over a hot fire, turning often, until an instant-read thermometer inserted in each piece registers 125° to 130° for medium-rare. The times will vary according to the size and shape of the lamb leg, anywhere from 8 minutes for a 6-ounce piece to 20 minutes for a 1 1/2-pound piece.
• Transfer the lamb to a carving board as each one is done, cover loosely with foil and let rest for 15 minutes. Thinly slice the lamb and serve.

Make Ahead The lamb can marinate in the refrigerator overnight. Bring to room temperature before grilling.