Sunday, January 13, 2008

Grilled Boneless Leg of Lamb

This is delicious~ Crunchy and slightly charred on the outside, tender and juicy inside. It needs the 24 hours of marinating time to achieve the full flavor.

5 fresh sage leaves
1 large sprig fresh rosemary, leaves stripped off
3 twigs fresh thyme, leaves stripped off
4 cloves garlic, minced or pressed
Juice of half a juicy lemon
Several grind of fresh cracked black pepper
½ cup oil (veg or olive oil)

2 to 2 and ½ pound (1.25 kg) boneless leg of lamb, flat (not rolled)
Sea salt

1) Blitz all the marinade ingredients with an immersion blender, in a small food processor or a regular blender. Place lamb into a zip top plastic bag, pour marinade over it and stow in the refrigerator for 24 hours, turning a few times to evenly marinate.

2) When ready to cook, removed from the meat from the marinade (discard), pat dry with kitchen towel and liberally rub all over with sea salt. Grill, covered over a prepared charcoal (preferable) or gas grill for 12 minutes per side (for rare) to 15+ minutes per side (medium to medium rare)-- times vary according to thickness of meat.

3) Allow the meat to rest for 5 to 10 minutes before slicing.

Serves 4-6

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