This grilled leg of lamb with mint gremolata recipe is tender and moist on the inside, with a flavorful savoury herb crust.  It can be made ahead, and placed in the oven right before Easter dinner.

Serves          8-10

 

Ingredients
  • 1 (5-pound) boneless leg of lamb, butterflied and trimmed
  • 10 garlic cloves, smashed and halved
  • 1/4 cup fresh mint
  • 3 tablespoons olive oil
  • 1/2 cup dry red wine
  • 3 tablespoons chopped fresh oregano (or 1 tablespoon dried)
  • 1 teaspoon sea salt
  • 1 tablespoon freshly ground pepper
  • Safflower oil or canola oil
  • Mint Gremolata
  • Garnish: fresh mint leaves

 

Directions
  • Make about 10 small incisions on fatty side of lamb, and insert a garlic clove half and several mint leaves into each slit. Combine remaining garlic, olive oil, and next 4 ingredients. Rub marinade on both sides of lamb. Cover and chill 8 hours or overnight.

 

  • Remove from marinade and drain slightly. Let stand 30 min.

 

  • Brush grill lightly with sunflower oil. Grill lamb over medium- high heat for 15 min. per side, basting frequently with marinade. Move lamb over indirect heat, and grill 10 – 15 min. more or until meat thermometer inserted into the thickest portion of the meat registers 130°C to 135° C for medium-rare, turning once.

 

  • Remove from grill, and let stand on a carving board, lightly covered, at least 20 min. Carve into ¼ inch slices, and serve with Mint Gremolata. Garnish if desired.
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