Slow-Grilled Leg Of Lamb With Mint Yogurt And Salsa Verde
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
52
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Mint (chopped fresh)1 tbsp
Lemon Juice (fresh)3 cup
Parsley (chopped fresh)2 tbsps
Capers (drained)1 cup
Rosemary LeavesDirections:
1
Mint Yogurt: Mix garlic, yogurt, mint, and lemon juice in a medium bowl
2
Season with salt, pepper, and more lemon juice, if desired
3
Mix garlic, yogurt, mint, and lemon juice in a medium bowl
4
Season with salt, pepper, and more lemon juice, if desired
5
Do Ahead Mint yogurt can be made 1 day ahead
6
Cover and chill
7
Mint yogurt can be made 1 day ahead
8
Cover and chill
9
Salsa verde: Process anchovies, garlic, oil, parsley, mint, capers, and lemon juice in a food processor until herbs are finely chopped; season with salt and pepper
10
Process anchovies, garlic, oil, parsley, mint, capers, and lemon juice in a food processor until herbs are finely chopped; season with salt and pepper
11
Do Ahead Salsa verde can be made 1 day ahead
12
Cover and chill
13
Salsa verde can be made 1 day ahead
14
Cover and chill
15
Lamb: Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off)
16
Blend rosemary, garlic, and 3/4 cup oil in a blender or food processor until rosemary and garlic are finely chopped
17
Season lamb all over with salt and pepper and smear with rosemary mixture
18
Grill lamb, fat side up, over direct heat, turning often and moving to cooler side of grill as needed to control flareups, until evenly browned all over, 15–20 minutes (lamb and marinade are both very fatty, so monitor closely and move off the grill for a moment if flare-ups get too intense)
19
Position lamb over indirect heat and grill until an instant-read thermometer inserted into the thickest part of lamb registers 135°, 1 1/2–2 hours
20
(The leg is composed of several muscle groups; take the temperature in multiple spots for the most accurate reading
21
) Transfer lamb to a cutting board and let rest 5 minutes
22
Holding bone, thinly slice lamb against the grain, continuing until you reach the bone
23
Rotate lamb and continue to thinly slice (slice only as much as you are serving
24
) Top lamb with lemons and mint; serve with mint yogurt and salsa verde
25
Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off)
26
Blend rosemary, garlic, and 3/4 cup oil in a blender or food processor until rosemary and garlic are finely chopped
27
Season lamb all over with salt and pepper and smear with rosemary mixture
28
Grill lamb, fat side up, over direct heat, turning often and moving to cooler side of grill as needed to control flareups, until evenly browned all over, 15–20 minutes (lamb and marinade are both very fatty, so monitor closely and move off the grill for a moment if flare-ups get too intense)
29
Position lamb over indirect heat and grill until an instant-read thermometer inserted into the thickest part of lamb registers 135°, 1 1/2–2 hours
30
(The leg is composed of several muscle groups; take the temperature in multiple spots for the most accurate reading
31
) Transfer lamb to a cutting board and let rest 5 minutes
32
Holding bone, thinly slice lamb against the grain, continuing until you reach the bone
33
Rotate lamb and continue to thinly slice (slice only as much as you are serving
34
) Top lamb with lemons and mint; serve with mint yogurt and salsa verde
35
Do Ahead Lamb can be marinated 1 day ahead; chill
36
Lamb can be grilled 2 hours ahead; hold at room temperature
37
Grill over high to reheat, about 4 minutes, before slicing and finishing as directed above
38
Lamb can be marinated 1 day ahead; chill
39
Lamb can be grilled 2 hours ahead; hold at room temperature
40
Grill over high to reheat, about 4 minutes, before slicing and finishing as directed above