Grilled leg of lamb

When Grilling, BBQ'ing or Smoking be sure to remove the netting. Scoring and flattening the meat is required for grilling but not for BBQing/Smoking.

Try out this delicious marinade option before grilling or use it as a sauce to complement your leg when serving.

If Smoking a Leg of Lamb be sure to use a mild, fruity wood for a great natural Smokey flavor.

HERB MARINADE

• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 tsp dried oregano
• 1/2 tsp dried rosemary
• 3 cloves garlic, crushed
• 1 tsp salt
• 1/2 tsp pepper
• 3 bay leaves, crumbled

Stir all ingredients together until well blended. Pour marinade over meat.

Cover and marinate in refrigerator for two or three hours, or overnight, for deepest flavor. Remove meat from marinade and grill on low, or roast in oven to medium rare.

* The marinade makes enough for 2 lbs. of lamb. The recipe is easily doubled for larger portions.

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GRILLED LEG OF LAMB WITH CHIMICHURRI SAUCE

• Prep: 20 min
• Cook: 30 min plus
• Serves: 6
• Cut: Leg

Ingredients

Chimichurri Sauce

• 1 1/4 cups finely chopped fresh parsley
• 2/3 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp dried oregano leaves
• Pinch hot chili flakes (optional)

Grilled Leg of Lamb

• 1 fresh New Zealand boneless lamb leg, removed from netting, opened and scored to flatten
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp chopped fresh thyme
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper

Directions

1. Chimichurri Sauce: Stir parsley with olive oil, red wine vinegar, garlic, salt, oregano and chili flakes until well combined. Cover and refrigerate for at least 30 minutes and up to 24 hours.
2. Grilled Leg of Lamb: Whisk olive oil with lemon juice, thyme, garlic, salt and pepper; rub all over lamb. Cover and let marinade for at least 30 minutes or up to 24 hours in the refrigerator.
3. Preheat grill to medium; grease the grate well. Grill lamb, turning occasionally, for 30 to 35 minutes for medium-rare or until internal temperature registers 140°F when an instant read thermometer is inserted into the center of the thickest part of the meat.
4. Transfer to a carving board and tent with foil. Let stand for 15 minutes before thinly slicing. Serve with Chimichurri Sauce.

Hints and Tips

• For medium doneness remove the lamb when the temperature registers 155°F and for medium-well the temperature should read 160°F. The temperature will rise 5°F during resting.
• Serve Chimichurri sauce with New Zealand Lamb chops as well.