Spring has sprung and Easter is this Sunday. This Saturday The Hearth and Grill Shop will feature a simple and delicious Grilled Leg of Lamb cooked to perfection on the Big Green Egg. The preparation time is minimal and the outcome is a flavorful grilled lamb dish, just in time for Easter. There is not a better way to celebrate Easter, than bringing the wonderful Spring flavors of lamb, lemon, olive oil and fresh herbs together.
Best Grilled Leg of Lamb
with Olive Oil Infused with Mint
1 7 to 8-lb leg of lamb, butter flied
For The Marinade:
2 Onions, peeled and sliced
8 Cloves of garlic, crushed
2 Cups dry white wine
1 Cup extra-virgin olive oil
1 Tablespoon chopped Rosemary
1Teaspoon chopped Thyme
Fresh black pepper to taste
Combine the onions, garlic, wine, olive oil and herbs in a shallow dish, and then season with pepper to taste. Place the lamb leg in the dish and turn over to coat well. Cover and refrigerate for at least 8 hours up to over night.
For the Mint infused Olive Oil:
1 Bunch fresh mint,
1 clove garlic
1 ½ Cup extra-virgin olive oil
Roughly chop the mint and garlic. Using a blender puree the mint and garlic together. Squeeze in the juice from the lemon and then stream in the oil to produce a flavor, green oil. Reserve.
Preheat the grill. Remove the lamb from the marinade and season with salt. Over medium heat, place the lamb on the grill and cook until medium-rare, about 10 to 12 minutes per side. Remove the lamb to a warm platter and cover with a piece of aluminum foil to keep warm. Allow the lamb to rest for 10 minutes before carving to reabsorb the natural juices. Remove the rested lamb to a cutting board, but reserve the platter. Carve the lamb into slices and arrange back onto the platter. Garnish with fresh mint and drizzle with the mint infused olive oil.
Our Hearth and Grill Shop Showroom has the largest selection of Big Green Egg Smoker Grills and Accessories in all of Middle Tennessee. Come visit us this Saturday to see how a Big Green Egg can cook to Perfection a Grilled Leg of Lamb!