Wednesday, April 11, 2012

Easter Grilled Lamb with Yogurt Mint and Honey Sauce

Before I begin, a big shout out to Susie from Nutrition and Wellness News for posting my leg of lamb recipe.  Thank you, Susie.

I got the idea for this recipe from Suzanne Somers.  Suzanne wrote a similar recipe years ago in her diet cookbook "Get Skinny on Fabulous Food" (page 219.).  I revised the recipe a bit for our taste buds, and I make a smaller roast.  

Grilled lamb has become an Easter tradition in our home.  I grilled this up on Sunday night so I wanted to share it with you.  If you read last year's recipe, you'll see that I made a few variations this year.  That is the great thing about a good "base" recipe; it can evolve over time and as it does, it just keeps getting better and better.    I think I actually (finally) mastered the proper grilling time so that I get the results that I want; something for everyone.  We like leftovers so I keep the rarest portion of the lamb to reheat.

Here is a link to last year's post:

Easter Grilled Lamb
with Yogurt Mint and Honey Sauce

You will need:

1 boned leg of lamb, rolled -  3 to 3 1/2 pounds (netting removed)
1 cup olive oil, divided
Juice of one lemon, one tablespoon reserved and lemon reserved and sliced
4 or 5 fresh rosemary sprigs, whole, plus one tablespoon finely chopped
1 clove elephant garlic*, sliced thin
2 tablespoons grill seasoning for steak
Cooking spray for grill

For the Yogurt Mint and Honey Sauce:

1 cup Greek yogurt (plain)
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh mint
Salt and Pepper to taste
1/4 teaspoon Spanish paprika

Garnish:  Fresh chopped Mint (optional)

*Elephant garlic is larger and sweeter than regular garlic.  Find it in your produce section at your local supermarket.  If you cannot find it, you can substitute regular garlic cloves.

24 1/2 hours before grilling, butterfly your rolled leg of lamb by removing the net and cutting through the connective tissue so that the lamb lies flat in your marinating dish.  Some of the lamb might be thicker at some points but that is okay.  This will help to create slices that are more or less well done for your guests.

Place the meat in the marinating pan fat cap side down.

Combine the olive oil and lemon juice, reserving the one tablespoon for later.   Pour this over the meat.  Add the rosemary sprigs, the garlic slices and the reserved lemon slices. Cover with plastic wrap and marinate for 24 hours.

1/2 hour before you are ready to grill, remove the lamb from the marinade and pat dry.  Be sure to remove the rosemary springs, the garlic and the lemon slices and discard them.

Pat meat dry with a paper towel to remove excess oil.   Rub the grill seasoning into both sides of the meat.  Let meat rest to take off some of the refrigerator chill for about 20 to 30 minutes. 

Spray grill with cooking spray.  Preheat grill to 350 degrees.

Whisk together remaining olive oil with lemon juice and chopped rosemary and set aside.

Add meat to hot grill, fat cap side up.  This is important so that the fat on the lamb doesn't cause an immediate flair up.  It will flair a little due to the oil in the marinade.

Cook on first side for 15 minutes.  Flip lamb. 

Important:  Turn center burners off.  Continue to cook lamb over indirect heat for 8 - 10 minutes more.  This will create medium well ends, medium rare for the sides of the roast, and a rare center.  Adjust cooking time on second side based on the temperature you like.

Plate lamb and pour the oil, lemon and rosemary mixture over the top.  Let rest for about 10 minutes before serving.  Garnish with mint if using.   

Cook's note:  I like to also add a few lemon slices to the plate.  I squeeze those on before slicing the meat.  But like the mint, that is entirely optional.

Combine  all  ingredients for the sauce.  Serve with sliced lamb. 

Leftover sauce can be refrigerated in a sealed container for about 3 or 4 days.
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