Mint Leg of Lamb Recipe
There is something about lamb, that just cries out for charcoal grilling. A boneless leg means a bit more work up front (if you de-bone yourself), but it pays off when you slice and serve later.
Ingredients:
1 Boneless lamb leg about 3 pounds
1 Handful fresh mint leaves
Paste:
2 tsp whole cumin
1 tsp whole black pepper
1 tsp coarse salt
1 tsp dry oregano
3 garlic cloves
1/2 tsp red pepper flakes
2 tblsp ex-virgin olive oil
1 tblsp fresh squeezed lemon juice.
Method:
In a mortar and pestle grind cumin and pepper.
Add salt, oregano, garlic, and red pepper - grind into cumin and pepper.
Add oil and lemon juice, mix to create a paste.
Butterfly the lamb leg to create a piece of meat with a consistent thickness.
Spread the spice paste evenly over the outside and then inside of the lamb leg.
Place mint leaves evenly over the inside of the leg.
Roll up leg and tie off tightly using butcher twine.
Cover and refrigerate for 1-2 hours.
Prepare you grill.
Grill over direct medium heat, until a golden crust is built up all over (about 15 minutes). Remember to keep the lid closed as much as possible to preserve heat.
Then place lamb over indirect heat for remainder of cooking, rotating as needed for even cooking.
Cook until desired temp is reached.
Rare: 140ºF
Med: 150ºF
Well: 160ºF
Remember as the roast rests after internal temp will rise 5-10ºF
Serve, and enjoy!
Ingredients:
1 Boneless lamb leg about 3 pounds
1 Handful fresh mint leaves
Paste:
2 tsp whole cumin
1 tsp whole black pepper
1 tsp coarse salt
1 tsp dry oregano
3 garlic cloves
1/2 tsp red pepper flakes
2 tblsp ex-virgin olive oil
1 tblsp fresh squeezed lemon juice.
Method:
In a mortar and pestle grind cumin and pepper.
Add salt, oregano, garlic, and red pepper - grind into cumin and pepper.
Add oil and lemon juice, mix to create a paste.
Butterfly the lamb leg to create a piece of meat with a consistent thickness.
Spread the spice paste evenly over the outside and then inside of the lamb leg.
Place mint leaves evenly over the inside of the leg.
Roll up leg and tie off tightly using butcher twine.
Cover and refrigerate for 1-2 hours.
Prepare you grill.
Grill over direct medium heat, until a golden crust is built up all over (about 15 minutes). Remember to keep the lid closed as much as possible to preserve heat.
Then place lamb over indirect heat for remainder of cooking, rotating as needed for even cooking.
Cook until desired temp is reached.
Rare: 140ºF
Med: 150ºF
Well: 160ºF
Remember as the roast rests after internal temp will rise 5-10ºF
Serve, and enjoy!
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