Easter Sunday dinner
- 2 butterflied legs of lamb; one with mint balsamic glaze, and the other with rosemary garlic glaze
- asparagus and parsley potatoes
- lemon cake
- 2 c extra virgin olive oil
- 1/2 c red wine
- 1 1/2 T chopped fresh rosemary
- 1 T white sugar
- 30 chopped cloves of garlic
- 1 1/2 c chopped white onion
- 2 T chopped fresh thyme
Combine the ingredients and whip into an emulsion. Chill the marinade. I doubled the marinade recipe because of I cooked 2 roasts.
Score the fat side of the butterflied leg of lamb and rub the marinade into all sides of the meat. Form the lamb into a compact roast and pin together with 3 soaked bamboo skewers to make handling easier. Place in a Ziploc-brand bag. Add the remaining marinade. Squeeze out the air and seal the bag. Place the bag in a pan and place 2 half-gallon cartons of milk on top to compress the meat during the brine. Refrigerate 6 hours to 24 hours. I marinated the lamb overnight.
- 1 c chopped fresh mint
- 2 T balsamic vinegar
- 1 c extra virgin olive oil
- 1 T honey
- zest of 1 lemon
- juice of 1 lemon
Combine the ingredients in a bowl and toss thoroughly.
- 4 t extra virgin olive oil
- 2 T finely minced fresh rosemary
- 2 T finely minced fresh time
- 2 finely minced cloves of garlic
Combine ingredients in a bowl and mix thoroughly.
After the brining period, remove the lamb from the bag and rinse under cold water. Brush the mint balsamic vinegar glaze on one lamb roast and the rosemary garlic glaze on the other lamb roast. Set out to take the chill off while you prepare the grill.
I cooked the lamb over indirect heat in a closed charcoal grill. One roast will easily fit in a 22-inch Weber Kettle; because I was cooking 2 roasts, I used the Char-Griller barrel grill. It can also be cooked in a gas grill or a 350 degree oven. I light the briquettes in a chimney with newsprint to avoid the petroleum flavor of lighter fluid. In a charcoal grill, pile 20 hot charcoal briquettes on one side of the grill. Pile 20 cold charcoal briquettes next to the hot briquettes so they will gradually light. I used 2 charcoal baskets because I was using the barrel grill. In a gas grill, light one of the burners to create a hot zone in the grill.
Unlike beef and pork, it is recommended you sear lamb after slow cooking. Cook the lamb on the cool side of the grill 30 minutes on a side; I rotated the roasts every 15 minutes to prevent the side closest to the hot area of the grill from being overdone. My goal was an internal temperature of 135 degrees for rare lamb. I added 20 briquettes during the cook to maintain an internal grill temperature of 300 degrees. Finish the roasts about 4 inches above the fire on the hot side of the grill. Use a meat thermometer to check the interior temperature to reach your goal. The roasts reached my goal temperature of 135 degrees after 10 minutes on a side over direct heat.