After 2 failed attempts at growing our own organic vegetable garden, we decided to give up on it and have a small herb garden on the deck instead. We bought small starter plants from the nursery and pretty soon had a fairly healthy collection of fresh herbs. There were a couple of them, like Sage, that we had never bought before so we were pretty excited to cook with it. We had a friend come over for lunch and we had a leg of lamb in the fridge so we decided to make this herbed leg of lamb. You can’t really go wrong with fresh herbs, lemon juice and lamb on the grill…unless you overcook the lamb at which point, unlike Goat, its inedible.
Here’s what you need…
- 1 Butterflied leg of lamb, 3-4 pounds
- 1.5 cups of mixed fresh herbs (Sage, Mint, Oregano, Thyme, Dill & Basil)
- 6-8 cloves of garlic crushed
- 1 Tablespoon fresh ground black pepper
- 1.5 Tablespoons of salt
- Drizzle of olive oil
- Juice of a lemon
- Zest from one lemon
With the back of a heavy pan pound the leg of lamb until it becomes an evenly flat piece of meat. This was a bit of a struggle for me as my kids and wife were screaming during the process. I should probably buy a kitchen mallet.
Using a mortal pestle or a muddler, make a paste using the fresh herbs, garlic, salt, pepper, lemon zest, lemon juice and olive oil. Add enough oil to get a chutney like consistency.
Spread the paste on both sides of the lamb keeping it heavier on one side.
Then starting from one end, roll the leg of lamb keeping the heavier marinated side on the inside. Tie it using a wooden skewer or some twine so that it stays rolled.
Preheat the grill to 450 degrees and put the rolled leg of lamb on direct heat. After 10-12 minutes, turn the lamb over. After another 10 minutes, drop the grill heat to 350 degrees and cook for another 30 minutes or so.
Remove from the grill and cover in aluminium foil for about 10 minutes. Slice and server on couscous.
For a simple couscous:
- 1.5 cups couscous
- A few threads of Saffron
- 1 tablespoon butter
- 1 teaspoon of Extra Virgin Olive Oil
- 2 Cups chicken stock
- Half a cup of fresh cilantro