Grilled Leg of Lamb with Herbs
Tender grilled leg of lamb scented with herbs is perfect for special occasions.
Servings: 8 servings
Calories: 273kcal
Cost: 50
Equipment
- 1 Wood fire grill
Ingredients
- 4 lb Shepherd Song Farm leg of lamb
- 4 sprigs of rosemary
- 1 clove of garlic optional
- 1 cup water
- 1 oz salt
- 1 teaspoon black pepper
- 1 orange
- 2 teaspoon red pepper flakes
- 4 Tablespoons parsley
- 4 Tablespoons spearmint
- 1 shallot
- 1 Tablespoon vinegar
- 1 Butternut squash
- 2 celery stalks
- 4 dandelion leaves optional
- 1 cup button mushrooms
- 1 lemon
- 2 oz Grana Padano cheese substitute Parmesan, Asiago, or Romano
- Olive oil
- Salt & pepper
Instructions
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.
Celery-Mushroom Salad
- 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.
- Spoon squash from shell and season with salt and pepper.
- Garnish with oil and serve.
Video
Notes
Leg of lamb is used here but this recipe can also be used for goat legs. You'll want a thermometer to check on the temperature as they can be smaller.
Nutrition
Serving: 5oz | Calories: 273kcal | Carbohydrates: 16g | Protein: 34g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 96mg | Sodium: 1592mg | Potassium: 873mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10384IU | Vitamin C: 39mg | Calcium: 157mg | Iron: 4mg