Grilled Leg of Lamb with Lavender-Rosemary Rub

By KitchenGnome

Ingredients

• to 6
• pound leg of lamb, boned, excess fat removed, and butterflied 3 garlic cloves, thinly sliced 2 tablespoons dry or fresh lavender flowers, plus sprigs, for garnish 3 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh mint 3 tablespoons extra
• virgin olive oil Salt and freshly ground black pepper

Details

Servings 6
Adapted from joanneweir.com

Preparation

Step 1

Instructions

Serve with Creamy Polenta and Oven-Roasted Root Vegetables

Make 20 small incisions in the lamb in various places. Tuck a slice of garlic into each incision.

In a bowl, combine the lavender flowers, rosemary, mint, and olive oil. Rub the mixture over the lamb and let sit at room temperature for 2 hours, or overnight in the refrigerator.

Preheat a charcoal grill or broiler.

Place the lamb 4 inches from the coals on the grill or under the broiler. Cook until 1 side is golden, about 15 minutes. Season well with salt and pepper. Turn the lamb and continue to cook until medium-rare, 130° to 135°F when tested with an instant-read thermometer, about 15 minutes. Test by cutting into the thickest part. If it is slightly pink inside, remove from the grill.

Cover with foil and let rest for 10 minutes.

Slice the lamb into thin slices across the grain and place on a platter. Garnish with the lavender sprigs before serving.