Roasted Lamb Over Rosemary

March 25, 2016

 

 I was perusing the internet this evening, looking for a distraction from our (hopefully) last winter storm for the season.  I stumbled upon this amazing traditional Greek recipe on the Saveur magazine website and can't wait to try it out.  Thinking I'll pair it with a roasted beet and quinoa salad and some good rustic bread.  Yum!

 

Serves 6-8

 

1 (4–5-lb.) semi-boneless leg of lamb

Kosher salt, to taste

8 cloves garlic

1⁄4 cup extra-virgin olive oil

3 tbsp. fresh lemon juice

2 tbsp. Dijon mustard

1 tbsp. Aleppo pepper

15 sprigs fresh rosemary

 

Put lamb in a roasting pan and make 3 incisions in lamb, spaced about 3" apart, down to the bone. Season lamb generously with salt; set aside. Put garlic in the bowl of a food processor and process until minced. Add oil, lemon juice, mustard, and Aleppo pepper and purée. Rub mixture all over lamb and let marinate for 1 hour at room temperature or overnight in the refrigerator.

 

Build a medium-hot fire on one side of a charcoal grill or heat a gas grill to medium-high heat. (Alternatively, heat oven to 500˚.) Tuck rosemary underneath lamb. Put roasting pan on grill so that it cooks over indirect heat (or into oven, reducing heat to 350˚ after 20 minutes) and cook, lid down, turning once and basting occasionally with the juices in the pan, until an instant-read thermometer inserted into the thickest part of the meat reads 135˚ (for medium), about 1 hour. Transfer lamb to a cutting board and let cool for 20 minutes. Carve lamb and serve.

 

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