Ingredients
- 1 small boneless leg of lamb, 2 3/4 pounds, ask your butcher to butterfly the leg for you
- Coarse salt and black pepper
- 6 cloves crushed garlic
- 1 bunch fresh mint leaves, washed
- 1/2 cup extra-virgin olive oil, for drizzling
- Wedges lemon or grapefruit
- Baby Potatoes, recipe follows
Directions
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 next day's recipe, see below. Complete this menu with Baby Potatoes with Cumin and Watercress Salad with Lime Dressing.
Baby Potatoes with Cumin:
1 1/2 pounds very small potatoes, halved, leave 1 1/2 inch potatoes or smaller whole
Extra-virgin olive oil, for drizzling
1 teaspoon cumin seeds
Coarse salt
Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. If you are making them with the above recipe for lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack. Toss cooked potatoes with salt, to your taste, and serve.
Yield: 3 servings
Preparation time: 5 minutes
Cooking time: 25 minutes
Ease of preparation: easy
Watercress Salad with Lime Dressing:
1 bunch watercress, trimmed and coarsely chopped
4 sprigs fresh mint, chopped, 2 tablespoons
A handful of flat-leaf parsley, chopped
1 heart of romaine, coarsely chopped
1 ripe lime, juiced
1 teaspoon sugar
3 tablespoons extra-virgin olive oil, eyeball it
Coarse salt and pepper
Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste.
Yield: 3 servings
Preparation time: 10 minutes
Cooking time: none
Ease of preparation: easy
Photo: Grilled Boneless Leg of Lamb Recipe
















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By leahdoy@hotmail.com
San Antonio, TX
on June 10, 2013
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Excellent. It was sooo tender! My family devoured it!
By divadev226
Westchester Cou...
on August 26, 2012
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I served this to a friend who doesn't really care for lamb and she loved it. I think I would use more mint the next time because you really don't have the taste of mint, which is great with leg of lamb. I also let it marinate for 24 hours - not on purpose - and it was still great. I served it with grilled potato wedges and grilled zucchini with a mint pesto - yum-o!
By Esther Henson
on April 25, 2011
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Dear Rachel, I love your shows. I have never cooked Leg of Lamb before, only Rack of Lamb. My husband LOVES Lamb, so I made your Grilled Boneless Leg of Lamb and he said it was the BEST Lamb he has ever eaten. Thank You so much for your recipe. It was easy to follow and easy to make. Keep on coming up with GREAT recipes.
Read all 17 reviews