Grilled Boneless Leg Of Lamb
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
56
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
6 cloves
Crushed Garlic1 tsp
Cumin SeedDirections:
1
Preheat a grill or grill pan
2
Place lamb on a shallow baking pan
3
Season both sides of the meat with salt and coarse black pepper
4
In a food processor, puree the garlic, mint, salt and pepper, then add the extra-virgin olive oil in a slow stream
5
Pour marinade over the lamb and rub into the meat
6
Place on grill and cook on 1 side for 10 minutes
7
Flip lamb, cover with aluminum foil and grill for another 10 minutes
8
Remove lamb from grill pan and let rest for 10 minutes for juices to redistribute
9
Slice and serve
10
Squeeze a wedge of lemon or grapefruit over the meat and enjoy
11
Reserve 1 pound of the meat for the next day's recipe, see below
12
Complete this menu with Baby Potatoes with Cumin and Watercress Salad with Lime Dressing
13
Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons
14
Toss potatoes with cumin seed and roast 20 minutes at 400 in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes
15
If you are making them with the above recipe for lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack
16
Toss cooked potatoes with salt, to your taste, and serve
17
1 bunch watercress, trimmed and coarsely chopped 4 sprigs fresh mint, chopped, 2 tablespoons A handful of flat-leaf parsley, chopped 1 heart of romaine, coarsely chopped 1 ripe lime, juiced 1 teaspoon sugar 3 tablespoons extra-virgin olive oil, eyeball it Coarse salt and pepper Combine watercress, mint, parsley and romaine in a small salad bowl
18
Combine lime juice and sugar in a small dressing bowl
19
Whisk oil into lime juice in a slow stream
20
Pour dressing over the salad and season with salt and pepper, to your taste