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Holiday Favorites - Holiday Entrees
Grilled Greek Leg of Lamb
1 boneless / butterflied leg of lamb
1-2 lemons, zested and halved
4-6 TBS extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
2 TBS minced fresh rosemary leaves
10 cloves garlic, roughly chopped
Have your butcher bone and butterfly a half or whole leg of lamb.
Lie fat side down onto a work surface. Using a knife, make 1/4" slashes all over the inside of the leg. Squeeze the lemon over both sides of the lamb and drizzle with olive oil. Season generously with salt and pepper and rub lamb with rosemary, lemon zest and garlic. Transfer lamb to a parchment or butcher's paper–lined rimmed baking sheet and marinate at room temperature for two hours, or cover and refrigerate for several hours to overnight.
Let lamb come to room temperature. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium / medium-high. (Alternatively, arrange a rack 5" from the broiler element and heat oven to broil.) Spread lamb over grill grate and cook, turning occasionally, until browned and cooked to desired temperature, about 15–18 minutes for medium rare (135° internal suggested). Transfer to a cutting board and let sit for 10 minutes.
Following the seams of fat and muscle, cut lamb into several large pieces. To serve, thinly slice each piece across the grain and transfer to a serving platter.
Can be served as is, or with fruit chutney, mint jelly or sauce, or a wine reduction sauce.
adapted from Andreas Xerakia
SERVES 8–10
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