Recipe by hepcat1
This is a very easy but delicious tasting lamb. I don't particularly care for lamb, but I made it because it's a favorite of my husband's and my mom's. My dad isn't much of a fan either, but he said it's the best lamb he's ever eaten. THIS MUST MARINATE FOR AT LEAST 24 HOURS!!! The sauce shouldn't be made ahead of time, but it takes only a couple of minutes to throw together. The sauce is also a must to the overall success of the dish; it's much better than mint jelly, IMHO. I cut the recipe in half and it makes a nice amount for four people with a bit of leftovers for sandwiches the next day (although I don't reduce the amounts of the marinade). I serve this with Mashed Red Potatoes With Garlic and Parmesan and Roasted Asparagus.
Top Review by Elmotoo
I chose this recipe for the sauce & wasn't disappointed! (I personally shudder at the idea of lamb) The lamb dh requested is actually similar to the recipe posted (slivers of garlic inserted, rub w/olive & shmeared with chopped garlic, rosemary, kosher salt & pepper. DH & almost 8 dd LOVED this sauce. And it s soooo easy!! The only suggestion dh had was to perhaps blenderize it so it's more cohesive/saucy. Thank you!
FOR THE LAMB
- 2 small boneless leg of lamb (or one large, lamb should total about 5 1/2 pounds)
- 2 tablespoons kosher salt
- 2 teaspoons fresh ground black pepper
- 1⁄4 cup Dijon mustard
- 4 large garlic cloves, finely chopped (about 2 T.)
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
FOR THE SAUCE
- 2 tablespoons granulated sugar, more as needed
- 1 teaspoon kosher salt, more as needed
- 1 cup chopped of fresh mint (about 1 bunch)
- 1⁄4 cup white wine vinegar, more as needed
- 2 tablespoons olive oil
Directions See How It's Made
- At least 1 day ahead, marinate the lamb: Set the lamb flat on a large cutting board. Trim any excess fat and open like a book to make an even thickness all around. Lay a piece of plastic wrap on top of the lamb; pound to flatten slightly to make a more even thickness. Cut the meat into 2 or 3 more manageable pieces. Sprinkle all over with 1 T. of the salt and 1 t. of the pepper.
- In a small bowl, mix the mustard, garlic, thyme, rosemary and the remaining 1 T. of the salt and 1 t. pepper. Spread all over the lamb, transfer to a large nonreactive dish, cover and refrigerate for at least 24 hours and up to 2 days.
- Just before grilling, make the sauce: In a medium bowl, whisk 1/4 cup water with the sugar, salt and pepper - they don't have to dissolve completely. Stir in the mint, vinegar and oil. Let sit while the lamb grills. Taste and season with more sugar, salt and pepper if needed (the sauce should have a sharp, acidic tang to complement the rich lamb).
- Grill the lamb: Heat a gas grill to medium high or prepare a charcoal fire with hot and medium-hot areas. Put the lamb on the grill (on the hotter part if using a charcoal fire) and cook (covered if on a gas grill) without disturbing it until it's nicely browned, about 6-8 minutes. Flip, reduce the heat on the gas grill to medium (or move to the cooler part of the charcoal fire), and cook until and instant-read thermometer inserted into a thicker part of the lamb registers 130 degrees F for med-rare, 5-8 more minutes.
- Tranfer the lamb to a cutting board, tent with foil, and let rest for 10 minutes. Slice thinly across the grain and serve with the mint sauce.