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January 27, 2005
Grilled Leg of Lamb with Thyme Salmoriglio
Salmoriglio is a traditional Sicilian sauce for fish and shellfish made with oil, lemon and oregano. In this adaptation, Martin Dodd substituted thyme for the oregano. Have your butcher butterfly and trim the lamb for you, and make sure to leave time for the lamb to marinate overnight.
Lamb:
20 garlic cloves, halved
¼ cup rosemary leaves
Coarse salt and freshly ground pepper
Two 4-pound butterflied and trimmed boneless legs of lamb
½ cup extra virgin olive oil
¼ cup plus 2 tbl fresh lemon juice
Thyme Sauce:
1 ¼ cups extra-virgin olive oil
2/3 cups finely chopped thyme leaves
½ cup fresh lemon juice
Salt and freshly ground pepper
Directions:
1. Prepare the lamb: In a food processor, combine the garlic, rosemary, 1 tsp of salt and ½ tsp of pepper; process to a coarse paste. Place the lamb in a large roasting pan, coat with the garlic paste and drizzle with the olive oil and lemon juice. Cover and refrigerate overnight.
2. Make the thyme salmoriglio sauce: In a bowl, combine the olive oil, chopped thyme and lemon juice, season with salt and pepper.
3. Light a grill. Scrape the marinage off the lamb. Gbrill the lamb over a moderately low fire for about 10 minutes per side, or until an instant-read thermometer inserted in the thickest part registers 125 degrees for medium-rare meat.
4. Transfer the lamb to a cutting board, cover loosely with foil and let stand for 10 minutes before carving into thin slices. Spoon the salmoriglio sauce over the lamb or pass it at the table.
Make Ahead: The sauce can be refrigerated for up to 2 days. Bring to room temperature before serving.
This recipe yields 20 servings.
Posted by Kelli Little at January 27, 2005 03:57 PM