Cooking Index - Cooking Recipes & IdeasBarbecued Lamb Leg With Garlic Confit, Grilled Vegetables Recipe - Cooking Index

Barbecued Lamb Leg With Garlic Confit, Grilled Vegetables

Dried jalapeņos and herb blend for lamb are available at All Spice in the Farmers Market, Los Angeles. Ground Penja, a white pepper, and dried piment d'espelette, a chile, are available at Surfas in Culver City.

Type: Lamb
Courses: Main Course
Serves: 8 people

Recipe Ingredients

1   Leg of lamb - (5 to 6 lbs)
2 cups 474mlCoarse sea salt
1 cup 62g / 2.2ozDried herb blend for lamb
  = (or herbes de Provence)
3 tablespoons 45mlPowdered ginger
1 tablespoon 15mlDried jalapeños - (optional)
1 teaspoon 5mlGround Penja - (optional)
1 teaspoon 5mlDried espelette - (optional)
1/2 cup 118mlExtra-virgin olive oil
  Garlic-Herb Oil - (listed below)
  Grilled Vegetables - (listed below)
  Fleur de sel - to taste
  Garlic Herb Oil
24   Garlic cloves - unpeeled
1   Thyme bunch (small)
1   Rosemary bunch (small)
1   Fresh jalapeño - sliced
2 teaspoons 10mlBlack peppercorns
1 1/2 cups 355mlExtra-virgin olive oil
  = (or enough to cover the herbs)
  Grilled Vegetables
24   Fingerling potatoes
6   Rosemary branches - to use as skewers
2   Eggplants - cut lengthwise
  Into 3/4" slices
4   Zucchini - cut lengthwise (large)
  Into 3/4" slices
4   Yellow squash - cut crosswise
  Into 3/4" slices
4   Tomatoes - cut 1" slices
  Sea salt - to taste
  Freshly ground black pepper - to taste

Recipe Instructions

Lamb: Pat the lamb dry, place it on a platter and cover it with the sea salt. Let it rest in the salt for 2 hours.

Rinse the lamb and pat it dry. In a small bowl, combine the herbes de Provence, dried ginger and dried jalapeños (if desired). Add the olive oil and stir well to combine into a paste. Massage the paste into the lamb, covering it completely. Let it sit for 30 minutes.

Place the lamb on the grill and cover the barbecue, leaving the vents open. Grill the lamb, turning it every 15 minutes or so, for about 1 hour and 15 minutes for medium-rare. Adjust the vents and add wood as necessary to maintain slow, even heat.

Remove the lamb to a platter and let it rest for 20 minutes. To serve, slice the lamb across the grain, drizzle with 3 tablespoons of the garlic-herb oil, scatter the confit garlic cloves over and around it, sprinkle with fleur de sel and garnish with the Grilled Vegetables.

Garlic-Herb Oil: Place the garlic, thyme, rosemary, jalapeño and peppercorns in a small saucepan. Cover with the olive oil, bring to a simmer, turn the heat to low and simmer for 15 minutes. Remove from heat and let the oil infuse for 1 hour.

Grilled Vegetables: Bring a saucepan of salted water to a boil, add the potatoes and simmer for 8 minutes or until tender. Drain and pat dry. Skewer 4 potatoes onto each rosemary branch.

Sprinkle the potato skewers and the eggplant, zucchini, yellow squash and tomato slices with salt and pepper, then brush them with the Garlic-Herb Oil. Let them sit for 10 minutes.

Grill the eggplant, zucchini, yellow squash and tomato slices for 3 minutes on one side, then turn and grill for 3 minutes on the other side. Grill the potatoes for 4 minutes, then turn and grill for 4 minutes.

This recipe yields 8 servings.

Each serving: 655 calories; 58 grams protein; 32 grams carbohydrates; 11 grams fiber; 34 grams fat; 9 grams saturated fat; 168 mg. cholesterol; 1,027 mg. sodium.

The Los Angeles Times, 06-30-2004


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