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 ot perfection on the Big Green Egg. The preparation time is minimal and the outcome is a flavorfull 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 Fresh Herbs
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 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 Herb infused Olive Oil:
1 Bunch fresh Parsley, rough chopped
1 Tablespoon Fresh Thyme, rough chopped
1 Tablespoon fresh Oregano, rough chopped
1 Clove garlic, rough chopped
1 1/2 Cup extra-virgin olive oil
Using a blender pulse the herbs 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 herbs and drizzle with the infused olive oil.