My little rosemary bush, which I planted back in April, is finally looking healthy enough for me to start harvesting from it. About time too, it has taken all my constraint to avoid cutting it before it got settled. Thank goodness for the healthy parsley, oregano, and sage which I have been using to satiate my cravings in the meantime. So when I saw this reasonably sized bone in leg of lamb at the store, I snatched it up. Of course… I hadn’t ever tried to make a whole leg of lamb before, let alone grill one, but a bit of research and a full propane tank made quick work of the lamb.
For more great herb recipes check out this week’s Weekend Herb Blogging hosted by Melissa from Cooking Diva.
[print_this]Grilled Leg of Lamb with Garlic and Rosemary
1 bone-in leg of lamb roast
2 sprigs of rosemary, leaves removed
2 cloves garlic, thinly sliced
4T olive oil
1/2t freshly ground pepper
With a very sharp knife make 1/2″ deep slits in the meat about an inch apart. In alternating slits put the garlic slivers and rosemary needles. Combine the salt and pepper with 2 tablespoons of the olive oil and any remaining rosemary. Using your fingers massage this all over the lamb.
Preheat a grill to medium heat. Turn off one burner and put the lamb on the off burner and close the lid. Baste every half hour with the remaining olive oil and turn. Depending on the size of your roast start testing for doneness after about an hour. I like a medium rare meat so I was looking for about 135-145F internal temperature. But it should be 125F for rare and 160F for medium. Allow to sit for at least 10 minutes before carving, lightly tented with foil.
Try putting the leftovers into a sandwich with grilled zucchini and feta.[/print_this]