Herb Marinated Grilled Leg of Lamb
Don’t think of this as a recipe, but rather as inspiration. Use whatever herbs you have or like—you can’t go wrong. The measurements will depend on how big your piece of lamb is (for a whole leg do the full measurements; otherwise cut back); just make sure that the meat is completely coated. If you have the time, marinate the lamb the day before for maximum flavor. I like to serve the lamb with a drizzle of salsa verde or a dollop of mint pesto.
Ingredients
- 1 whole or partial butterflied boneless leg of lamb
- Salt and freshly ground black pepper
- ½ - 1 cup finely chopped mixed herbs , such as mint, thyme, rosemary, dill, parsley, savory and/or marjoram
- 3 - 6 garlic cloves , grated on microplane
- 3 - 6 anchovies , finely chopped (don’t worry, you won’t taste them, but they add awesome flavor)
- 2 - 4 tablespoons Dijon mustard
- Juice of ½ - 1 small lemon
- ¼ - ½ cup extra virgin olive oil
Instructions
- Season the lamb with salt and pepper. In a bowl large enough to fit the lamb, whisk together the herbs, garlic, anchovies, Dijon, lemon juice and olive oil. Add the lamb and coat it fully in the marinade. Cover the bowl and let it sit at room temperature for 30 minutes to 2 hours, or refrigerate it for a few hours or overnight. If refrigerated, bring the lamb to room temperature before proceeding (30-60 minutes).
- Preheat a grill to medium. Brush the marinade off the lamb, season it with another small pinch of salt and pepper, and grill it on a lightly oiled rack, covered, turning as needed, until a thermometer reads 125 to 128°F for medium-rare, about 8-15 minutes per side, depending on its size. Let rest 10 minutes. Slice the meat against the grain and serve with mint pesto or salsa verde if you like.