Saturday, June 27, 2009

Grilled Boneless Leg of Lamb Mediterranean

Boneless leg of lamb is a particular fave around the Red Brick Ranchero. Especially in the summer when we grill practically every meal. And there are always leftovers, for sandwiches, salads and even standing in front of the refrigerator door snackin’.

Cold grilled leg of lamb dipped in a bit of Dijon mustard has been known to bring a smile to even the grumpiest person in the room.


There are plenty of ways to season lamb before you grill.

The typical garlic stuffed, chopped rosemary and olive oil rubbed is one.

Freshly squeezed lemon, olive oil and crushed red pepper is another favorite, especially with chops.

But this marinade..

this is something else.

Totally different.

Greek leaning towards Turkish and Persian.

Mediterranean, if you will.

It’s a perfectly wonderful..cumin, ground sumac, ground coriander, tomato, extra virgin olive oil and garlic confit conglomeration .

Grill some red and yellow bell peppers, red onions….whip up a quick yogurt, cuke, lemony drizzle…slap some pita bread on the grill to toast…and you’ve got “a slam dunk how did you do this I must have the recipe” dinner on the deck.

Grilled Boneless Leg of Lamb Mediterranean


½ large sweet yellow onion, chopped
1 large spoonful garlic confit (or maybe 10 garlic cloves, chopped)
1 small can San Marzano tomatoes, drained (you’ll have maybe five)
½ cup fresh Italian parsley, coarsely chopped
½ cup fresh cilantro, coarsely chopped
Coarse salt and freshly ground black pepper
1 large tsp ground sumac (this is optional but so so good. Adds a bright citrusy flavor available from Penzey’s)
1-½ tbsp ground coriander
1-½ tbsp toasted cumin (just heat a small skillet, add the’ll smell it getting toasty and take off the heat)
1 tbsp sweet Spanish paprika
1 tsp dried thyme

Put the onion, garlic, and tomatoes in blender or food processor and pulse it til smooth. Add the herbs spices and a couple of swirls of extra virgin olive oil to make a paste.
Set aside.


1 boneless leg of lamb, about 2-2-½ pounds

Spread lamb out and trim off excess fat. Pour marinade over, rub it in a bit so the lamb feels the love and cover with plastic wrap. You can let it sit out at room temp for several hours, or marinate in the fridge overnight. The longer it sits in this, the better, but be sure to bring lamb to room temp before you grill it.

Heat the grill to medium hot, and grill lamb between 12 to 15 minutes per side, depending on the thickness. We like ours medium rare, so we do about 12.

When done, take off grill and let sit five minutes, slice and serve.

Serves four generously.

Click here for a printable recipe!

One Year Ago on Feeding Groom

No comments: