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Cook2 hrs 36 mins
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.
- 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
- 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.
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.