Grilled Boneless Leg Of Lamb Recipe - Cooking Index
Grilled Boneless Leg Of Lamb Recipe - Cooking Index
| 1 | Boneless leg of lamb - (2 3/4 lbs) (small) | |
| = (ask your butcher to butterfly the leg | ||
| For you) | ||
| Coarse salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 6 | Garlic cloves - crushed | |
| 1 | Fresh mint leaves - washed | |
| 1/2 cup | 118ml | Extra-virgin olive oil - for drizzling |
| Lemon or grapefruit wedges | ||
| Baby Potatoes With Cumin - (see recipe) | ||
| Watercress Salad With Lime Dressing - (see recipe) |
Preheat a grill or grill pan. Place lamb on a shallow baking pan. Season both sides of the meat with salt and coarse black pepper.
In a food processor, puree the garlic, mint, salt and pepper, then add the extra-virgin olive oil in a slow stream. Pour marinade over the lamb and rub into the meat. Place on grill and cook on 1 side for 10 minutes. Flip lamb, cover with aluminum foil and grill for another 10 minutes.
Remove lamb from grill pan and let rest for 10 minutes for juices to redistribute. Slice and serve. Squeeze a wedge of lemon or grapefruit over the meat and enjoy. Reserve 1 pound of the meat for the Lamb Pitas with Tomato, Scallions and Mint Yogurt Dressing recipe. Complete this menu with Baby Potatoes With Cumin and Watercress Salad With Lime Dressing.
This recipe yields 2 to 3 servings, plus 1 pound of leftovers.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C61) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.