Grilled Boneless Leg of Lamb (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
1 small boneless leg of lamb, 2 3/4 pounds, ask your butcher to butterfly the leg for you |
coarse salt and black pepper |
6 cloves crushed garlic |
1 bunch fresh mint leaves, washed |
1/2 cup extra-virgin olive oil, for drizzling |
wedges lemon or grapefruit |
baby potatoes, recipe follows |
Directions:
1. Preheat a grill or grill pan. Place lamb on a shallow baking pan. Season both sides of the meat with salt and coarse black pepper. In a food processor, puree the garlic, mint, salt and pepper, then add the extra-virgin olive oil in a slow stream. Pour marinade over the lamb and rub into the meat. Place on grill and cook on 1 side for 10 minutes. Flip lamb, cover with aluminum foil and grill for another 10 minutes.
2. Remove lamb from grill pan and let rest for 10 minutes for juices to redistribute. Slice and serve. Squeeze a wedge of lemon or grapefruit over the meat and enjoy. Reserve 1 pound of the meat for the next day's recipe, see below. Complete this menu with Baby Potatoes with Cumin and Watercress Salad with Lime Dressing.
3. Baby Potatoes with Cumin:
4. 1 1/2 pounds very small potatoes, halved, leave 1 1/2 inch potatoes or smaller whole
5. Extra-virgin olive oil, for drizzling
6. 1 teaspoon cumin seeds
7. Coarse salt
8. Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. If you are making them with the above recipe for lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack. Toss cooked potatoes with salt, to your taste, and serve.
9. Yield: 3 servings
10. Preparation time: 5 minutes
11. Cooking time: 25 minutes
12. Ease of preparation: easy
13. Watercress Salad with Lime Dressing:
14. 1 bunch watercress, trimmed and coarsely chopped
15. 4 sprigs fresh mint, chopped, 2 tablespoons
16. A handful of flat-leaf parsley, chopped
17. 1 heart of romaine, coarsely chopped
18. 1 ripe lime, juiced
19. 1 teaspoon sugar
20. 3 tablespoons extra-virgin olive oil, eyeball it
21. Coarse salt and pepper
22. Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste.
23. Yield: 3 servings
24. Preparation time: 10 minutes
25. Cooking time: none
26. Ease of preparation: easy
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