The nice thing about grilling a boneless leg of lamb is that the leg has
different thicknesses. You can accomodate tastes of all kinds - rare,
well, and medium. Plan on 1/2 pound per person.
The Argentinian Chimichurri Sauce is nice served on the side.
The Argentinian Chimichurri Sauce is nice served on the side.
Boneless leg of lamb - 1 1/2 to 3 pounds
For Chimichurri Sauce
4 cloves of fresh garlic peeled
1 cup parsley leaves (removed from stalks)
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon red chili flakes (or more if you like things spicy)
1/2 cup olive oil
juice of 1/2 lemon
To cook lamb:
Prepare grill. Cut the strings that are tying the leg together. Rub salt and pepper on both sides of the boneless leg.
The boneless leg of lamb shown grilled for 10 minutes on one side
over a rather high heat, 6 minutes on the other. The best thing to do is
to test with a meat thermometer unless you have a natural feel for
cooking meat. Our lamb was 130 degrees when it came off the grill. Let
it stand for 10 minutes. Slice thinly and plate.
Chimichurri Sauce:
In a food processor, process garlic. Add parsley and oregano and
process until chopped fine but not liquefied. Transfer to a bowl. Add olive oil, lemon
juice, salt, pepper and red pepper flakes. Stir and set aside. Is best
if flavors meld in the fridge. Serve as a sauce for the grilled lamb.
The Chimmichurri Sauce will keep for at least a day. Leftovers are
good on any kind of vegetable or potato salad. It is a flavorful sauce
with a fresh zingy taste.
absolutely awesome! I'm not a big lamb fan but this was excellent.healthy recipe videos
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