Make it for a big summer cook-out, or for a twist on Easter dinner.
Simply Recipes / Elise Bauer
Where to start?
The lamb roast was succulentcrusty, flavorful char on the outside, pink and tender on the inside.
Simply Recipes / Elise Bauer
Flare-ups are okay as long as they are controlled and don’t get out of hand.
Turns out if you marinate the meat in an acid-based marinade first, youhelp negate the cancer-causing elements.
(Grillers everywhere rejoice.)
Simply Recipes / Elise Bauer
Butterflying Leg of Lamb
Why use a butterflied leg of lamb?
you might do it yourself or have your butcher do it.
Laying the roast flat on the grill helps it cook faster and more evenly.
Elise Bauer
I wouldn’t have lamb without it.Homemade mint jellyis fantastic with lamb.
So, to each her own when it comes to the jelly.
(Mint chimichurriorHorseradish sauceare also good!)
Elise Bauer
For side dishes, trybraised leeks, a fresharugula salad, orgrilled asparagus.
Love Lamb?
Then we cook the lamb on lower heat until it is cooked through.
Elise Bauer
In our opinion, the only way to eat lamb is medium rare or rare.
There is nothing more depressing than dried-out, over-cooked lamb.
Sprinkle a generous amount of salt and pepper over the lamb.
Elise Bauer
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 to 2 hours.
Remove lamb from refrigerator and let come to room temperature (about 30 minutes).
When ready to put on grill, remove from marinade bag.
(A tip learned from Rick Rodgers inKingsford Complete Grilling Cookbook.)
If you are using a gas grill, heat the grill on high on all burners to start.
After the initial browning, you will reduce the heat.
Place the lamb, fat side down, on the grill on the hot side (double-layer charcoals).
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 temperature of 300-350F.
Transfer to a cutting board with a well to catch the juices.
Cover with aluminum foil and let rest for 5 to 10 minutes.
Remove the skewers if you are using any.
Cut across the grain, 1/4 to 1/2-inch thick slices.
Serve slices on a warm platter; pour meat juices over the slices.
Serve with mint jelly or horseradish.
