The Ultimate Leg of Lamb Dinner

June 11, 2009. 2 Comments. Categories Smoking / Grilling.

Marinated and Grilled Leg of Lamb

Tagliatelle With Carmelized Onions, Applewood Smoked Bacon and Cremini Mushrooms

Mache Greens with Garlic Lemon Vinegarette, Goat Cheese

and Roasted Heirloom Cherry Tomatoes

I was reading Tyler Florence’s book “Tyler’s Ultimate” and decided to modify and combine some of his recipes in order to create a special menu to accompany leg of lamb. This is what I came up with… to view the accompanying recipes, please click the above links.

Leg of Lamb – Ingredients:

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
5 garlic cloves, chopped
3 TBSP fresh oregano, chopped
1 TBSP fresh thyme leaves
Juice of 1 lemon
Sea or Kosher salt and freshly ground pepper
1 (3-3.5 lb) leg of lamb, boned and butterflied but not tied

Method:

Make vinaigrette by whisking together oil, vinegar, garlic, oregano, thyme and lemon juice in a bowl. Season with salt and pepper. Remove lamb from any ties and pat dry. Place in a roasting pan or platter and liberally apply salt and pepper to all sides of lamb. Pour about 1/2 of the vinaigrette over the lamb and roll the meat in it so it is well coated. Return to refrigerator and marinade, covered for 2 hours.

Preheat your outdoor grill or Big Green Egg to medium high heat. Clean grate with scraper. Using folded paper towel dampened with olive oil – carefully oil grates to create a non-stick surface.

Place lamb on the grill and cook anywhere from 15 – 25 minutes per side. Make sure all sides are cooked evenly and have charred grill marks. Continue cooking until a thermometer reads 130 degrees in the thickest part of the leg. Remove from grill, place on cutting board or platter and cover. Let rest 10 to 15 minutes prior to carving.