Grilled Lemon and Garlic Leg of Lamb with Coriander Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
two 7- to 8-pound legs of lamb, trimmed of excess fat, boned, and butterflied by butcher (each 4 to 4 3/4 pounds boneless) |
1 cup fresh lemon juice |
12 garlic cloves, chopped fine |
1/4 cup chopped fresh thyme leaves |
1/4 cup chopped fresh oregano leaves |
1/2 cup chopped fresh rosemary leaves |
3 tablespoons coarse salt |
1 cup olive oil |
freshly ground black pepper to taste |
garnish: fresh herb sprigs |
Directions:
1. Put each leg of lamb into a large sealable plastic bag, folding meat if necessary.
2. In a bowl whisk together remaining ingredients and divide between bags. Seal bags, pressing out excess air, and stack in a shallow baking pan. Marinate lamb, chilled, turning it once or twice, at least 8 hours and up to 1 day.
3. Prepare grill.
4. Remove lamb from bags, discarding marinade, and grill on an oiled rack set 5 to 6 inches over glowing coals 8 to 12 minutes on each side (medium-rare for thin parts of meat and rare for thicker parts). (Alternatively, lamb may be broiled 3 to 4 inches from heat.) Cool lamb to room temperature. Lamb may be cooked 1 day ahead and chilled, wrapped well. Slice lamb thin and arrange on a platter. Bring lamb to cool room temperature, its surface covered with plastic wrap.
5. Garnish lamb with herb sprigs and serve with chutney.
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