Grilled Leg of Lamb

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Best leg of lamb, or really, best food I have ever had. Be sure to look up is caper-rasin salsa to put on top. The salsa is what makes it the best thing I have ever eaten. It was amazing and unfortunately, did not make it past 10 minutes before it was all gone.

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My new go to lamb marinate, I picked up a 2 & 3/4# piece. I cooked it 10 minutes per side on a hot charcoal fire and let rest. What flavor, the fresh herbs go along way. Marinate has a beautiful blend of multi flavors. Served w/ Ina's Orzo and roasted vegetables (which I made the day b/4. Would definitely make again, going to use on rack of lamb next time.

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Awesome. Made double this last night,and i marinated this and chicken for about 4 hrs. Both were so tender and moist.Unfortunately there were no leftovers.

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I made this to take to a New Years Eve Pot Luck....it was a hit!
The marinate is delicious and the combo of mache, shallots, mint and the leftover marinate as a dressing. I will prepare this recipe over and over.
Note: Seared on stove for 20 minutes a side (my lamb was a bit bigger than what recipe called for and finished it off for about 10-15 minutes in a 400 degree oven....let it set and VIOLA!

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My girlfriend who usually doesn't eat lamb loved it. So did I. will definitely be making again.

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I lived in the Med. area for many years and this is a wonderfully representative recipe of the area. My husband who does not like lamb thinks this recipe is great. Since I love lamb I have tried many recipes before finding this one. However, I have to say I do not think I have tried a Tyler recipe that I have not liked. He is a terrific and creative chef. If you like the lamb try his cornish game hens, I think the show was a holiday meal but wow another crowd pleaser!

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Tyler does this recipe on an indoor grill which I imagine would leave a fair amount of the gaminess since the heat is not as intense nor the fire present such as what would occur on a coal BBQ. I followed this recipe to the ingredient and cooked it on mequite coals at ahigh temperature. The layer of fat was deliciously crisped (and hence "de-gamed" by the contact of the fire and the coals imparted an extremely mediterranean feel to this most succulent meat. I would not make this dish any other way in all honesty! Since the meat will have varying levels of done-ness I would aim for the thickest part to register about 135 degrees (rarish which will grant you a wide variety of levels of "done-ness." though all of them taste great!!!!

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This is our new "go to" lamb recipe. So easy and so delicious. We make extra marinade now and use it as salad dressing.

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This was the best thing I have tasted in a long while. Absolutely delicious.

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The vinaigrette complements the lamb very well and is excellent wIth the mache. My kids loved the lamb. Definitely one for the recipe book.