Tuesday, October 8, 2013

Grilled bonelss leg of Lamb

5 to 6 lb boneless, butterflied leg of lamb
¼ cup extra-virgin olive oil
¼ cup mixed chopped thyme and rosemary
Grated zest of 1 orange
1 tablespoon fresh orange juice
8 garlic cloves, minced
2½ teaspoons kosher salt
1 teaspoon black pepper

Yogurt sauce:
1½ cups plain Greek yogurt
½ cup basil leaves
¼ cup mint leaves
¼ cup extra-virgin olive oil
1 (1-inch-thick) slice of ginger, coarsely chopped
2 garlic cloves, peeled
1 small jalapeño, halved and seeded if desired
1 large scallion, trimmed
Grated zest of 1 lime
1 tablespoon fresh lime juice, or to taste
1 teaspoon kosher salt, more to taste
1. Pat lamb dry with paper towels and place it on a rimmed baking sheet. In a bowl, combine oil, herbs, orange zest and juice,  garlic, salt and pepper. Rub mixture all over lamb. Cover with plastic wrap and let marinate at room temperature for two hours, or overnight in the refrigerator.
2. To prepare the sauce, place all ingredients in a blender and blend until smooth. Taste and add more salt to your taste.
3. Heat the grill. Wipe lamb with paper towels,  then grill lamb until a digital thermometer reads 120 degrees for rare or 130 for medium. Let rest for 10 to 15 minutes before slicing and serving with the yogurt sauce.

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