Garlic Rosemary Grilled Leg of Australian Lamb

If you like fresh rosemary and grilled juicy lamb as much as I do this is a recipe for you!

• Ready In: 24 hrs 45 mins
• Serves: 8

Ingredients

• australian lamb

• 1  australian leg of lamb, boneless

• marinade

• 1  teaspoon cayenne pepper
• 2  tablespoons garlic, chopped
• 2  teaspoons kosher salt, divided, to taste
• 1⁄2 cup extra virgin olive oil
• 1  tablespoon lemon zest, divided
• 1⁄4 cup lemon juice, divided
• 1  teaspoon fresh rosemary, chopped

• roasted red pepper sauce

• 18  ounces  roasted red peppers (about 5 peppers/3 cups)
• 2  tablespoons extra virgin olive oil, divided
• 2  tablespoons lemon zest, divided
• 2  tablespoons lemon juice, divided
• 1⁄2 teaspoon fresh rosemary, chopped

Directions

1. To make marinade, combine the cayenne, garlic, Kosher salt, ½ cup of the olive oil, 1 tablespoon of the lemon zest, ¼ cup of the lemon juice and 1 teaspoon of the rosemary. Pour over the lamb. Refrigerate lamb for 24 hours, turning every few hours to coat in marinade.
2. Place leg on a preheated grill and cover. After 15 minutes, remove the cover and turn. Cover again. Continue to turn meat every 15 minutes until it reaches an internal temperature of 140°F, about 35-45 minutes.
3. To make the roasted red pepper sauce, combine half of the roasted red peppers, the remaining 2 tablespoons olive oil, 2 tablespoons lemon zest, 2 tablespoons lemon juice and ½ teaspoon of rosemary in a blender. Blend until smooth. Fold in the remaining roasted red pepper. Season to taste with salt. Refrigerate until needed.
4. To serve, slice lamb and place 6 ounces on a plate. Top with ¼ cup of chunky roasted red pepper sauce.