With spring, Easter and nice weather upon us, what else can be better than a grilled Lamb leg? This is kinda inspired by Greek couisine with the side dish and the spices. Happy grilling! 🙂
Serving: 4 pers
Estimated time to prepare: 2-3 hours
Difficulty: 2
Ingredients:
1 Lamb Leg (I used with bone)
1/2 Cucumber
Sugarschnaps
2-3 Carrots
2 Scallions
2 Cloves Garlic
Greek yoghurt
Lemon
Rosemary
Thyme
Salt
Pepper
Kayenne
Sunflower oil
Preparations:
Bring the lamb leg to room temperature before you attempt to do anything. Like almost anything, you will have a much easier job if you bring it to room temperature before starting to prepare it. If you want a better result, season/marinate the leg the day before.
Give the leg a quick rinse and dry it with a clean towel.
Season with salt, pepper, thyme, rosemary and chopped garlic together with a good splash of oil. I would strongly recommend using a digital thermometer to monitor this lamb leg during the grilling.
Seasoned Lamb Leg
Preheat your grill, and sear it on both sides for a few minutes until you get nice color. Then move it over to indirect heat and let it roast on around 170-180 degrees C.
Lamb Leg On the Grill
While the grill is doing its magic, you can start to prepare the side dish. Rinse and cut the vegetables into cubes and mix with Greek Yoghurt. Add some lemon juice to it, salt and kayenne to taste. Let it rest in the fridge until you are ready to serve.
Cubed Vegetables
Turn the lamb leg occasionally on the grill. Depending on how you like your meat:
Rare: 50-60 degrees C
Medium: 60-65 degrees C
Well-done: 65-75 degrees C
Grilled Lamb Leg
I strongly recommend the medium one. It’s moist, has some pink apperance and incredibly tender.
After you have reached your target temperature, let it rest in tin foil for 10-15 minutes. This way, you let the juices stay in the meat, instead of spraying your kitchen down when carving too early.
Lamb Leg wrapped in tin foil.
Plate up and enjoy a fabolous meal.
Grilled Lamb Leg with “Greek Salad”
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