Grilled Leg of Lamb

Total Time:
3 hr
Prep:
20 min
Inactive:
2 hr
Cook:
40 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1/2 cup extra-virgin olive oil, plus more for grilling
  • 1/4 cup red wine vinegar
  • 4 garlic cloves, chopped
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh thyme leaves
  • 1 lemon, juiced
  • 1 tablespoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1 (3 1/2-pound) boneless leg of lamb, butterflied but not tied
  • 2 cups mache or mixed baby greens
  • 1/2 bunch mint, leaves only
  • 1/4 cup sliced scallions
Directions
To make the vinaigrette:
  • To a blender, add: the oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined. Pat the lamb dry and put it on a shallow platter. Season all over with salt and pepper. Pour half of the vinaigrette over the lamb, turning the meat to get it well coated. Marinate in the refrigerator for 2 hours. Remove the marinated meat from the refrigerator about 30 minutes before grilling.

  • Heat the grill (or large cast iron skillet) and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Transfer to a cutting board and let rest for 10 minutes.

  • Toss the mache (or mixed baby greens), mint leaves, and scallions in a bowl and dress the salad with about 3 tablespoons of the reserved vinaigrette. Season with salt and pepper. Slice the lamb into thick slices and serve with greens.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Braised Leg of Lamb with Caraway Basmati Rice

    Recipe courtesy of Aarti Sequeira