Marinated & Grilled Spring Leg of Lamb > Rocky Mountain RV & Marine - Albuquerque RV and Boat Sales & Service

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Rocky Mountain RV & Marine Blog

Marinated & Grilled Spring Leg of Lamb

Marinated & Grilled Spring Leg of Lamb
Spring is the time to enjoy lamb and it happens to be popular in New Mexico! This recipe is great for when you're on the road in your camper and don't have an oven or don't want to cook inside.

For a get-to-gether, you can grill the lamb 2 hours ahead; just hold it under foil at room temperature. When ready to serve, place back on a hot grill for 2 minutes per side.

 Leg of Lamb
 Marinated Leg of Lamb
Slowly Grilled


1 cup rosemary leaves

¾ cup peeled garlic cloves (from about 2 heads)

¾ cup extra-virgin olive oil, plus more for serving

1 5½–6½-pound whole bone-in leg of lamb, shank attached, frenched*

Kosher salt and freshly ground black pepper

1 cup chopped preserved lemons*

½ cup chopped fresh mint


Prepare grill for medium-high, indirect heat.For a charcoal grill, build a bank of coals on one side of the grill. For a gas grill, light burners on one side only.In a food processor or blender, blend the rosemary, garlic and ¾ cups of olive oil until the rosemary and garlic are finely chopped. Season lamb all over with salt and pepper and smear with rosemary mixture. Marinate for 4 hours or overnight. 

When the grill has reached temperature, put the lamb fat side up, directly over the heat, turning often until evenly browned all over, 15–20 minutes turning often. Keep a spray bottle of water handy because the lamb and the marinade are both fatty and there will be flare ups - or move the meat off the grill for a few moments. Once the lamb is nicely browned, move the to a spot over indirect heat and grill until a meat thermometer inserted into the thickest part of lamb registers 135°, which should take about 1 ½–2 hours depending on the size of the leg of lamb . 

Transfer the lamb to a cutting board and let rest 5 minutes. Holding the bone, thinly slice lamb against the grain, continuing until you reach the bone. Rotate lamb and continue to thinly slice. Top lamb with lemons and mint; serve with Jalapeno Jelly.

* Frenching a cut of meat is trimming it to leave a clean, attractive length of bone -- that upgrades any dish's appearance. Consider lamb shanks as an example, if left untouched they're simply an undistinguished hunk of meat. If they're frenched, the length of exposed bone gives the dish a distinct visual appeal. 
 Frenched leg of Lamb

**Preserved Lemons can be found in specialty food stores that cater to North African and Southeast Asian ingredients, but it’s easy to make your own!

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