Leg of Lamb with Roasted Garlic and Mint

[Tombstone]

A great Easter dish.

Leg of Lamb with Roasted Garlic and Mint

Sear: Medium

Cook: Indirect/Medium

Paste

2 medium heads garlic

2 tablespoons extra-virgin olive oil, divided

2 tablespoons finely chopped fresh rosemary

2 tablespoons finely chopped fresh mint

1 tablespoon balsamic vinegar

1-1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper



1 boneless leg of lamb, 3 to 3-1/2 pounds, butterflied

To make the paste: Remove the loose, papery outer skin from the heads of garlic. Using a sharp knife, cut about 1/2 inch off the top to expose the cloves. Place each garlic head on a large square of heavy-duty aluminum foil and drizzle 1 tablespoon of olive oil over the top of the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft, 45 minutes to 1 hour. When cool enough to handle, squeeze out the garlic cloves into a medium bowl. Add the remaining paste ingredients, including the remaining 1 tablespoon of oil. Using the back of a fork, or a mortar and pestle, thoroughly combine the ingredients to create a paste.

Carefully remove any excess fat and sinew from both sides of the lamb and lay it, skin side down, on a flat surface. It should be 1 to 1-1/2 inches thick. Spread half of the paste over one side of the lamb and roll the lamb tightly into a long cylinder. Using twine, tie the lamb at 2-inch intervals. Trim off the loose ends of twine. Spread the remaining half of the paste over the outside of the lamb. If not grilling immediately, cover with plastic wrap and refrigerate. Allow the lamb to stand at room temperature 30 to 40 minutes before grilling.

Sear the lamb over Direct Medium heat until brown all both sides, 10 to 15 minutes, turning as necessary (if flare-ups occur, move the lamb temporarily over Indirect Medium heat). Move the lamb over Indirect Medium heat and continue cooking to the desired doneness, 1 to 1-1/4 hours more for medium-rare. Remove from the grill and let rest for 5 to 10 minutes. Remove the twine. Cut the lamb crosswise into 1/4-inch slices and serve warm.

Makes 6 servings

[Hawke]

oooooo

I'm definitely making THAT this weekend...looks good!

[lady cop]

This is Bothwell deboning a whole leg of lamb in my kitchen...he butterflied it, seared it with fresh garlic and rosemary, made a mint sauce from mint plants that he bought, roasted it with herbed baby potatoes, and used the lamb bone to create a stock and brown sauce for the meat...it was fantastic, he is a world-class cook, like our Tombstone! YUMMY!

Attached files

[Tombstone]

lady cop wrote: This is Bothwell deboning a whole leg of lamb in my kitchen...he butterflied it, seared it with fresh garlic and rosemary, made a mint sauce from mint plants that he bought, roasted it with herbed baby potatoes, and used the lamb bone to create a stock and brown sauce for the meat...it was fantastic, he is a world-class cook, like our Tombstone! YUMMY!


Let me step aside for Mr. Bothwell! Well done! :yh_worshp

I do have an issue though. I wasn't invited over. :yh_cry

[lady cop]

Tombstone wrote: Let me step aside for Mr. Bothwell! Well done! :yh_worshp



I do have an issue though. I wasn't invited over. :yh_cryyou're always invited! .... you and he ought to create some brilliant dishes together for the pub! :yh_drool

[Tombstone]

lady cop wrote: you're always invited! .... you and he ought to create some brilliant dishes together for the pub! :yh_drool
So where's Bothwell and Tombstone?

In the kitchen, "sampling"!

[lady cop]

Tombstone wrote: So where's Bothwell and Tombstone?



In the kitchen, "sampling"!sampling the wines perhaps? to determine what goes well with each dish of course!

[Tombstone]

lady cop wrote: sampling the wines perhaps? to determine what goes well with each dish of course!


But of course! I'd hate to disappoint the guests.