Grilled Boneless Leg of Lamb
Posted: Fri May 27, 2011 5:59 pm
This is a great recipe for charcoal grilling lamb. It cooks quickly and you can guarantee it will be tender and not overcooked. You can prep it before your trip, freeze it in the marinade, and then charcoal grill it at camp when it thaws. Makes great Gyros!
Ingredients
1 young lamb leg, bone out, remove excess fat and the nasty glands(thats what makes it taste gamey), and butterfly cut.
1 large lemon washed- cut into 1/4's
3 cloves of garlic peeled
2-3 fresh large rosemary sprigs-removed from stem.
1tablespoon of kosher salt
fresh ground black pepper
1/4 cup extra virgin olive oil
1 bunch fresh cleaned parsley
Instructions:
-after butterflying the leg, tenderize it with a large meat fork or better yet a Jaquarder(available at any good cooks store)
-Place lemon, parsley,oil, garlic, and rosemary in a food processor and chop until you have a coarse mixture.
-Season lamb with salt and pepper and coat thoroughly with herb mix.
-Place in a large ziplock and refrigerate overnight or freeze for your next outing.
To Cook
Place on a hot charcoal grill and sear on both sides (it will cook quick)
about 7-10 minutes per side.
Remove to a cutting board and let it rest for 3-5 minutes prior to slicing thin.
Enjoy!
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Ingredients
1 young lamb leg, bone out, remove excess fat and the nasty glands(thats what makes it taste gamey), and butterfly cut.
1 large lemon washed- cut into 1/4's
3 cloves of garlic peeled
2-3 fresh large rosemary sprigs-removed from stem.
1tablespoon of kosher salt
fresh ground black pepper
1/4 cup extra virgin olive oil
1 bunch fresh cleaned parsley
Instructions:
-after butterflying the leg, tenderize it with a large meat fork or better yet a Jaquarder(available at any good cooks store)
-Place lemon, parsley,oil, garlic, and rosemary in a food processor and chop until you have a coarse mixture.
-Season lamb with salt and pepper and coat thoroughly with herb mix.
-Place in a large ziplock and refrigerate overnight or freeze for your next outing.
To Cook
Place on a hot charcoal grill and sear on both sides (it will cook quick)
about 7-10 minutes per side.
Remove to a cutting board and let it rest for 3-5 minutes prior to slicing thin.
Enjoy!
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