Recipe by Chabear01
I soooooo love lamb, and this makes up into one very delicious meal. I got this out of a Sunset Magazine with an article on Orcas Island recipes, which when visiting Washington State be sure to take the Ferry out and visit this spectacular place.
Top Review by Activeeffect
The other night i made this recipe and it turned out fantastic! The onion marinade was awesome and the lamb turned out very tender and full of flavor. The only thing i did differently is substituted mint for the rosemary. However i will stick with mint jelly or horseradish because i did not think the sauce was good.
- 1 yellow onion, peeled and quartered
- 7 garlic cloves, peeled
- 2 tablespoons fresh rosemary, roughly chopped
- 1⁄2 cup lemon juice
- 2 1⁄2 teaspoons salt
- 2⁄3 cup olive oil
- 4 -5 lbs leg of lamb, boned and butterflied, and trimmed of fat (I get the butcher to do this for me)
- 1 red onion, peeled and thinly sliced
- 2 bunches radishes, rinsed and trimed
Yogurt mint sauce
- 1⁄4 cup whole plain yogurt
- 1 garlic clove, minced
- 2⁄3 cup fresh mint leaves
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄8 teaspoon cayenne
- 3⁄4 cup whole plain yogurt, additional
Directions See How It's Made
- In a blender, whirl yellow onion, garlic, rosemary, lemon juice, and salt. With blender running, slowly pour in olive oil.
- Rinse lamb and pat dry. With a small knife, make small slashes (1 inch long and 1 inch deep) all over the lamb, and put it in a nonreactive dish. Coat lamb with onion marinade, making sure the mixture gets into the slits. Cover and chill 2 hours or up to overnight, turning occasionally.
- Remove lamb from refrigerator about 1 hour before you plan to cook it. Spread lamb flat on an oiled barbeque grill over a solid bed of medium-heat on a gas grill (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds.). Close lid. Cook lamb, turning once and brushing with marinade, until a thermometer inserted in center of thickest part registers 140 degrees, about 40 minutes.
- Transfer meat to a platter and cover. Let rest 15 to 20 minutes. Thinly slice meat, garnish with sliced red onion and radishes, and serve with yogurt-mint sauce.
- Yogurt-Mint Sauce:.
- In a blender whirl all ingredients until smooth. Transfer to a serving bowl and stir in an additional 3/4 cup plain whole plain yogurt. Makes about 1 cup sauce.