Grilled Leg of Lamb with Mint Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/2 onion4 cloves garlic, minced2 T. fresh rosemary leaveszest of 1 lemon1 T. apple cider vinegar2 T. olive oilkosher salt & freshly ground black peooper1 boneless leg of lamb, 5-6 lb, butterflied
Makes 10 servings.
Mint Sauce
1/4 cup water
1 T. sugar
1/4 cup finely chopped mint
1/2 cup malt vinegar
Combine water and sugar in a 1 quart pan. Bring to a boil over high heat, stirring until sugar dissolves completely. Remove from the heat, stir in the mint and vinegar. Taste & add up to 1 T. more sugar if desired. Set aside at room temp. for 2-3 hours.
Lamb
1. Put onion, garlic, rosemary, lemon zest, vinegar, and olive oil into a food processor and pulse to combine.
2. Sprinkle a generous amount of pepper over the lamb. Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat. Seal the bag and refrigerate for 1-3 hours.
3. Remove the lamb from the refrigerator and let come to room temperature (about 20 minutes).
To help make the lamb easier to turn on the grill, insert a couple of skewers through the lamb crosswise.
4. Prepare grill. If you are using a charcoal grill, prepare the coals so they are double layered on one side of the grill, and sparsely single layered on the other side of the grill. If you are using a gas grill, heat the grill on high on all burners to start.
5. Place the lamb, fat side down, on the grill on the hot side. You wilol get flareups, so be prepared with a squirt bottle to control the flames if needed. Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes. Then if you are using a charcoal grill, move the roast to the less hot side of the grill. If you are using a gas grill lower the heat to low. You will want to maintain a temp of 300-350 degrees F. Cover the grill and let cook for an additional 35-45 minutes until a meat thermomether inserted into the thickest park of the roast registers 130 degrees F for medium rare.
6. Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest for 5-10 minutes. Remove the skewers. Cut across the grain, 1/4 to 1/2 inch thick slices. Pour meat juices over the slices. Serve with mint sauce.
Number of Servings: 10
Recipe submitted by SparkPeople user LEAFREEMAN.
Mint Sauce
1/4 cup water
1 T. sugar
1/4 cup finely chopped mint
1/2 cup malt vinegar
Combine water and sugar in a 1 quart pan. Bring to a boil over high heat, stirring until sugar dissolves completely. Remove from the heat, stir in the mint and vinegar. Taste & add up to 1 T. more sugar if desired. Set aside at room temp. for 2-3 hours.
Lamb
1. Put onion, garlic, rosemary, lemon zest, vinegar, and olive oil into a food processor and pulse to combine.
2. Sprinkle a generous amount of pepper over the lamb. Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat. Seal the bag and refrigerate for 1-3 hours.
3. Remove the lamb from the refrigerator and let come to room temperature (about 20 minutes).
To help make the lamb easier to turn on the grill, insert a couple of skewers through the lamb crosswise.
4. Prepare grill. If you are using a charcoal grill, prepare the coals so they are double layered on one side of the grill, and sparsely single layered on the other side of the grill. If you are using a gas grill, heat the grill on high on all burners to start.
5. Place the lamb, fat side down, on the grill on the hot side. You wilol get flareups, so be prepared with a squirt bottle to control the flames if needed. Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes. Then if you are using a charcoal grill, move the roast to the less hot side of the grill. If you are using a gas grill lower the heat to low. You will want to maintain a temp of 300-350 degrees F. Cover the grill and let cook for an additional 35-45 minutes until a meat thermomether inserted into the thickest park of the roast registers 130 degrees F for medium rare.
6. Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest for 5-10 minutes. Remove the skewers. Cut across the grain, 1/4 to 1/2 inch thick slices. Pour meat juices over the slices. Serve with mint sauce.
Number of Servings: 10
Recipe submitted by SparkPeople user LEAFREEMAN.
Nutritional Info Amount Per Serving
- Calories: 336.5
- Total Fat: 14.7 g
- Cholesterol: 172.8 mg
- Sodium: 497.5 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 0.4 g
- Protein: 48.2 g
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