Grilled Butterflied Leg of Lamb with Mint Salsa Verde

4-6
Servings
30m
Prep Time
30-45m
Cook Time
1h
Ready In


"A lovely and delicious lamb dish perfect for the grill. Note that the marinating time of 3- 24 hours is not included in the prep. time. Source: Jay Hajj."

Original recipe yields 4-6 servings
OK
  • Fresh Mint Sauce
  • Lamb

Nutritional

  • Serving Size: 1 (818.9 g)
  • Calories 5079.3
  • Total Fat - 568.5 g
  • Saturated Fat - 306.3 g
  • Cholesterol - 1219 mg
  • Sodium - 6968.2 mg
  • Total Carbohydrate - 16.5 g
  • Dietary Fiber - 5.1 g
  • Sugars - 3.5 g
  • Protein - 7.2 g
  • Calcium - 225.6 mg
  • Iron - 2.8 mg
  • Vitamin C - 72.8 mg
  • Thiamin - 0.1 mg

FRESH MINT SAUCE


Step 1

Place all the ingredients in a blender except the oil. Puree 30 - 40 seconds, slowly adding oil until fully emulsified.

LAMB


Step 2

Whisk together the spices, salt, oil, lemon zest and juice. Put the leg of lamb in a baking dish. Pour the marinade over it and work it into the meat with your hands. Let it rest at least 3 hours or up to 24 hours.

Step 3

Build a two-zone fire on the grill, with medium to medium-high heat on one side, and no direct heat on second side. Cook each side of the lamb about 15 minutes, making 1/4 turn halfway through each side to create crisscross grill marks. DO NOT BURN the lamb. Move off the direct heat to the cool side of grill once you achieve desired color and grill marks. Close the grill top and roast to desired internal temperature, 130 - 135-degree F (54 - 57-degrees C) for Rare, which will happen quickly, or up to 145-degrees F (63-degrees C) for medium, about 5 - 10 minutes.

Step 4

Remove from the heat. Cover loosely in foil and let rest at least 10 minutes. Slice diagonally across the grain, about 1/2-inch thick. Spoon the mint sauce across the meat, or serve it in a bowl on the side and use it as a dip.

Tips & Variations


No special items needed.

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