There’s still snow out of my kitchen window, but the calendar insists that spring is here. Spring brings lamb, asparagus, artichokes, peas, so many good things. As we’re a few days away from Passover and a week away from Easter, I decided that a grilled leg of lamb was in order. I like to make this for my Passover Seder and it would be a very welcome addition to an Easter celebration. Aside from being simple to make and delicious, this dish also solves a few coordination issues: First, the meat can be marinated early in the day or even overnight so there is no same day prepping. Second, since it’s best cooked on an outside barbecue, the oven is then available for my cousin’s sweet potatoes, my asparagus kugel and all of the other side dishes that vie for that precious oven space. Lastly, my husband man’s the grill. This frees me up to do everything else.
grilled rosemary leg of lamb
1 whole leg of lamb, trimmed and butterflied (a good butcher can do this for you. The Chappaqua Village Market does it very well, securing the meat with small skewers )
¼ cup olive oil
½ cup red wine
2 cloves fresh garlic, crushed
2 Tablespoons Dijon mustard
2 Tablespoons Basics Fuirst Rosemary Roasting Blend
1 tsp kosher salt
½ tsp black pepper
In a small bowl, whisk together all of the ingredients, except the lamb. Season lamb with salt and pepper then place in a shallow baking dish or zip lock bag. Pour marinade over lamb. Close bag or cover baking dish with plastic wrap. Let lamb marinate several hours or overnight, turning once or twice to marinate evenly.
Heat outside barbecue or stovetop grill. Remove meat from marinate. Grill meat for about 15 minutes per side for medium rare. When meat is cooked place it on a cutting board to rest for 5 minutes. Slice on the diagonal and serve. Serves 8-10.