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2ozGrana Padano cheesesubstitute Parmesan, Asiago, or Romano
Salt & pepper
Prepare Leg and Herb Mixture
Mix salt, sugar, pepper, red pepper, orange juice, orange zest, minced parsley and shallots, leaves from 1 sprig of rosemary, white vinegar and water.
Roast the Leg
Take the thawed leg of lamb out of the refrigerator an hour or so before cooking so it is at room temperature before roasting. A grill is illustrated but an oven preheated to 325° F may be substituted.
Cut hatch marks on top of leg.
Stuff hatch cuts with the remaining rosemary and optionally a small amount of chopped garlic.
Cook leg herb side down and allow to sear on the grill with medium heat.
Lower heat and start to cook slow turning as needed.
Spoon the herb mixture over leg and allow to cook into meat.
Cook to 130 °F for medium rare.
Squash Roasted Over Coals
1 hr after starting the leg clean and cut squash in half, remove seeds, and oil.
Place the squash skin side down in coals to roast.
When the squash is cooked (easily pierced with a knife) put aside.
Thinly slicing celery and raw mushrooms.
Chop dandelions (optional) and celery leaves.
Mix in a bowl with parsley and mint.
Season with olive oil, salt, pepper and lemon juice.
Garnish salad with cheese and balsamic vinegar.
Plate and Serve
Allow roast to rest for 15 minutes lightly covered with foil before carving.