Lamb Leg

Été 2007
food and drink

BY: Lucy Waverman with Shaun Smith

Boneless butterflied lamb legs are available from butcher shops or the supermarket.

1 boneless, butterflied leg of lamb, about 3 lb (1.5 kg)
2 tbsp (25 mL) olive oil
Salt and freshly ground pepper
1 tbsp (15 mL) chopped fresh rosemary

Fresh mint sprigs
Cherry tomatoes

1. Trim most of fat from lamb.

2. Preheat grill to high.

3. Brush oil over lamb and season with salt, pepper and rosemary. Place lamb, fat-side down, on grill and sear for 3 minutes. Turn lamb over and sear for 3 minutes longer.

4. Close lid, turn heat to medium and grill for 10 minutes. Turn again and grill 10 minutes longer or until thicker pieces are medium-rare. This should give some rare and better done pieces, as lamb legs are irregular in thickness.

5. Remove lamb and let it rest 10 minutes. Slice lamb thinly against the grain. Transfer to platter and garnish with mint sprigs and cherry tomatoes.

Serves 6

What to Serve