I was having a family gathering and cookout at my home and I wanted to do something different and hopefully exciting. I decided that I would grill some legs of lamb as I had not heard of it being done. It was great, everyone went wild over it and it was very tasty and tender.
Ingredients
Leg of New Zealand Lamb (boneless)
Sprigs of fresh Rosemary
1 tsp
dried Rosemary leaves
1 tsp
course ground Kosher salt
1/2 tsp
fresh ground black pepper
4 to 6
whole cloves of garlic
2 to 3
fresh mint leaves
1 tsp
granulated garlic dried
1 tsp
onion powder
slice of Havarti cheese with dill
1/4 cup
extra virgin olive oil
1/4 cup
aged basalmic vineger
Mesquite wood chunks
Instructions
1.
The lamb will be already butterflied, but wash it and trim the excess fat. salt and pepper it and use the other dried spices first on the inside. Lay one or two sprigs of rosemary and the mint leaves in the center along with a slice of the cheese. Sprinkle some of the olive oil and the basalmic and fold it shut tie with butcher twine to secure.
2.
With a sharp knife make holes for the whole garlic cloves, use the rest of the olive oil and the vineger on the outside and rub the remainder of the dry spices on it well. Let it set for 30-60 minutes.
3.
Build your fire on one side of your grill, if at all possible do not use chemical light fluids. I have an electric charcoal lighter from Wal-Mart cost right at $5.00.
4.
Once you have your fire going and the coals are bedded, add a few more chunks of the mesquite and put the lamb on the grill away from the heat. Close the lid and only open it to turn the lamb over or to add more wood. Let it cook until the internal temp reaches 145 for meduim or 160 for a more well done. When it reaches the degree of done that you want take it off and let it rest on a cutting board for 10-20 minutes, carve into 1/2" slices and serve. Can be served with mint jelly or a good chutney.
