Bluebonnets are in full bloom, every patio is overflowing in Dallas, and the smells of mesquite hitting the fire are wafting threw the air…spring is officially here! I’m crazy excited and have been digging in the garden every chance I get. I’ll probably kill everything off by summer but for now things are bloomin’.
I’m not much of a gardener. I mean I love it but I have yet to get into a grove where I don’t kill off everything by July. Hopefully, I’ll figure organic gardening out by the time I’m 6o. That’s the goal. I’ve given myself plenty of room to screw up so I don’t let myself down. So far in the garden we have heirloom tomatoes, green beans, 4 lettuce varieties, spinach, swiss chard, arugula, and every herb imaginable. Makes for good eating.
After a long weekend planting tomatoes and turning beds, we lit the grill, opened a bottle of wine, and and enjoyed a delicious leg of lamb. It was beyond fabulous. If you’ve never grilled a leg of lamb before, I highly recommend it. This was my first time grilling a whole leg of lamb with the bone in and I was shocked how insanely tender and delicious it was. Lamb takes on a different taste when the smokiness of the grill hits it! I’m smitten.
Speaking of large crowds, Easter is this Sunday and I’m looking forward to feeding my entire family but it’s going to be a task as we are a very large clan of crazies. I’ve been told meeting them is very similar to that scene from My Big Fat Greek Wedding. I’m going to pull this recipe for red wine braised leg of lamb out because it’s never failed me and it’s going to be amazing!
Back to the glorious grilled lamb pictured above. Like I said, I was amazed how delicious and this turned out and will be making it often especially when I want to feed a huge crowd. It’s simple and a new family favorite. Tender and succulent with hints of garlic, rosemary, and flame; this slow-grilled Rosemary Garlic Leg of Lamb is insanely delicious and impressive yet simple to create.
Tender and succulent with hints of garlic, rosemary, and flame; this slow-grilled Rosemary Garlic Leg of Lamb is insanely delicious and impressive yet simple to create.
- 5 to 6 pound leg of lamb, bone-in
- 1/4 cup fresh rosemary, chopped
- 6 cloves garlic, peeled and chopped
- 2 tablespoons canola or grapeseed oil
- 1/2 tablespoon kosher salt
- 1 teaspoon ground black pepper
- Zest from 1 lemon
- With a sharp knife, slice deep slits all over the lamb.
- In a bowl, combine rosemary, garlic, oil, salt, pepper, and lemon zest; stir. Place the leg of lamb in a large dish and rub rosemary garlic mixture over and into the slits. Cover with food-safe plastic wrap and let marinate in the refrigerator for 2 to 8 hours.
- If using a gas grill: Preheat the grill with all burners on high. After 15 minutes, turn off the center burners and reduce the outer burners to medium. If using a charcoal grill: Light 50 briquettes and let them burn until covered in ash and glowing, about 20 minutes. Divide and push them to both sides of the grill. Replace the grate.
- Place the lamb in the center of the grate and grill covered for 1hour 15 minutes to 1 hour and 30 minutes. If using charcoal, add 6 to 8 briquettes every 20 minutes to maintain heat. The lamb is done when it reaches 140°F on an instant--read thermometer. Let rest at room temperature for 10 minutes before carving.
- Oven method: Prepare the lamb. Preheat oven to 325°F. Roast on a rack in a roasting pan for 1 hour 30 minutes to 2 hours until a thermometer reads 140°F.
- We used a charcoal grill for this recipe and found to maintain a constant heat, it was best to leave the lid cracked.
- Grass-fed lamb is preferred.
- Wine: Something big and red with a lot of fruit. For example a Zinfandel, a right bank bordeaux, or a merlot.
This recipe technique was adapted from Slow-Grilled Leg of Lamb from RealSimple.com.