Marinated Grilled Leg of Lamb
From "The Feast Nearby" by Robin Mather. If you don't girl, most the lamb at 425 for 30 min. internal temp of 135.
Prep 20 min, Marinate 24 hours, Cook 20 min, Makes 12 servings.
- 1.5 cups Olive oil
- Juice of 3 lemons
- 1/2 cup dry red wine (cheap is OK)
- 1 large onion, peeled, quartered
- 6-8 large cloves garlic, peeled
- 1/4 cup Dijon mustard
- 1 TBL each dried oregano, dried basil, dried rosemary
- 2 tsp each ground cumin, kosher salt, freshly ground black pepper
- 1 butterflied, boneless leg of lamb, about 7 lbs, or 2 butterflies legs, 304 lbs each
1. Combine everything but the lamb in blender. Whiz until thick and creamy, about a minute.
2. If butcher has tied the leg of lamb, untie it. Lay it out fat side down on a rimmed baking sheet using a sharp knife, slash the thickest parts of the lamb. Pour about half the marine over the meat, and rub it in well with your hands. Turn the lamb over and pour remaining marinade over the fat side, again rubbing it in well.
3. Fold the lamb in thirds and put it into a zip-close bag or shallow pan. Pour remaining marinade from the baking sheet over the lamb. Refrigerate 8-24 hours, turning the bag or flipping the lamb every 2 hours or so.
4. At grilling time, make a hot fire. Unfold the lamb and pat away the excess marinade. Discard remaining marinade. Put the lamb on the grill cut side up and cook for 9 minutes. Turn the lamb over and cook an additional 9 minutes. Transfer the lamb to a platter and allow to rest for 15 minutes before carving.