Butterflied Leg Of Lamb With Garlic, Mint, And Lemon

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

Copious amounts of garlic and fresh mint are the keys to the allure of this dish. The simple preparation includes puréeing those two ingredients along with lemon juice, olive oil, and spicy pepper flakes to make a paste, which is then rubbed over a butterflied leg of lamb. The grilled leg looks attractive sliced and arranged on a platter garnished with fresh mint and lemon wedges. Roasted Tomato Slices with Olives and Herbs and Skewered Rosemary Red Skins would make fine accompaniments. If you have any leftovers, you could fill pita pockets with lamb, sliced tomatoes, crumbled feta, and shredded romaine, and serve the sandwiches at another meal.

Ingredients

• 1½ cups loosely packed fresh mint leaves, plus 8 sprigs for garnish
• 2/3 cup olive oil, plus extra for oiling grill rack
• 12   medium cloves garlic, peeled
• 2   tablespoons fresh lemon juice
• 1   teaspoon salt
• ½  teaspoon red pepper flakes
• 1   4½-pound boneless leg of lamb, butterflied
• 1   lemon cut into 8 wedges for garnish

Directions

1. Combine mint leaves, 2/3 cup oil, garlic, lemon juice, salt, and red pepper flakes in a food processor fitted with metal blade or in a blender, and process about 30 seconds or until the herbs and garlic are finely minced and mixture has a pesto-like consistency.
2. Rub garlic/mint mixture over all surfaces of butterflied lamb and place meat in a shallow nonreactive dish.
3. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.
4. Bring to room temperature 30 minutes before grilling.
5. When ready to cook meat, oil a grill rack and arrange 4 to 5 inches from heat source.
6. Prepare grill for a medium fire (medium temperature).
7. Grill meat, fat-side down, until well seared on that side, 12 to 15 minutes.
8. Turn and cook until seared well on other side.
9. When done, an instant-read meat thermometer inserted into center of lamb should register 145 degrees F for medium-rare.
10. You can also check lamb by making a slit with a sharp knife in center; meat should be juicy and rosy pink when done.
11. Remove and let rest 5 minutes.
12. Cut meat into ½-inch-thick slices.
13. Arrange overlapping slices on a serving platter and garnish with lemon wedges and mint sprigs.
14. Serve immediately, garnishing each portion with a mint sprig and a lemon wedge.

YIELD: SERVES 8