Grilled Mint Leg of Lamb
There is something about lamb, that just cries out for charcoal grilling. A boneless leg means a bit more work up front (if you de-bone yourself), but it pays off when you slice and serve later.
Ingredients
| Lamb leg | 3 Pound , boneless (1 leg) | |
| Mint leaves | 1 Bunch (100 gm) (about 1 handful) | |
| Cumin seeds | 2 Teaspoon | |
| Black peppercorn | 1 Teaspoon | |
| Coarse salt | 1 Teaspoon | |
| Dry oregano | 1 Teaspoon | |
| Garlic clove | 3 Medium | |
| Red pepper flakes | 1/2 Teaspoon | |
| Extra virgin olive oil | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon , freshly squeezed |
Directions
GETTING READY
1) Prepare the grill.
MAKING
2) Paste: In a mortar and pestle grind cumin and pepper. Add salt, oregano, garlic, and red pepper, grind into cumin and pepper.
3) Add oil and lemon juice, mix to make a paste.
4) Butterfly the lamb leg to create a piece of meat with a consistent thickness.
5) Spread the spice paste evenly over the outside and then inside of the lamb leg.
6) Place mint leaves evenly over the inside of the leg.
7) Roll up leg and tie off tightly using butcher twine.
8) Cover and refrigerate for 1-2 hours.
9) Grill over direct medium heat for about 15 minutes, until a golden crust is built up all over. Remember to keep the lid closed as much as possible to preserve heat.
10) Then place lamb over indirect heat for remainder of cooking, rotating as needed for even cooking.
Cook until desired temp is reached. Rare: 140ºF / Med: 150ºF / Well Done: 160ºF. As the roast rests after internal temp will rise 5-10ºF
SERVING
11) Slice the roast and serve as desired.
Serve, and enjoy!
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Recipe Summary
Nutrition Facts
Serving size
Calories 339Calories from Fat 219
% Daily Value*
Total Fat 24 g36.9%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol
Sodium 225 mg9.38%
Total Carbohydrates 3 g1%
Dietary Fiber 1 g4%
Sugars
Protein 26 g52%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
