GRILLED BUTTERFLIED LEG OF LAMB
with Fresh Mint Mayonnaise
About the Recipe
Take advantage of outdoor grilling while the weather still allows it. This lamb is ideal cooked outside though also delicious grilled indoors or broiled. I make it all year long and frequently. Butterflied leg of lamb provides deliciousness without the hassle of the bone with the added perk that once butterflied, the meat varies in thickness and thus offers the perfect doneness for every palate
Fresh Mint Mayonnaise is a lovely twist on the classic combination of mint and lamb. It's super easy in a blender or food processor and leftovers are great on almost any sandwich or served alongside grilled or roast chicken or fish. It also makea a great shrimp or crab dip.
GRILLED BUTTERFLIED LEG OF LAMB WITH HOMEMADE FRESH MINT MAYONNAISE
Serves 8-10
Ingredients:
For the leg of lamb:
4 pounds boned and butterflied leg of lamb
2/3 cup olive oil
3 tablespoons freshly squeezed lemon juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup chopped parsley
3 crumbled bay leaves
1 tablespoon chopped fresh marjoram or oregano (optional)
2 cups thinly sliced onions
3 cloves garlic, thinly sliced
salt and pepper to taste
For the mint mayonnaise:
1 large egg
1 teaspoon salt or more to taste
1/4 teaspoon freshly ground pepper, preferably white
1-1/2 tablespoon freshly squeezed lemon juice or more to taste
1 large clove garlic
2 teaspoons Dijon mustard
1 to 1-1/4 cups oil — half unflavored vegetable oil (such as corn, canola or peanut) and half olive oil
1/2 to 1 cup fresh mint leaves
Method
For the leg of lamb:
Mix the marinade ingredients together and marinate the meat (refrigerated and turning occasionally) for at least 12, preferably 24, hours.
Take out of the refrigerator 4-6 hours before grilling. When ready to cook, salt the meat and place it fat side down on a hot broiler or grill. Cook for 10 minutes and then turn with tongs and moisten with more marinade. The onions may burn a bit but are still delicious. Cook 5 minutes more and then check for doneness. If not done to your liking, continue to cook until it is, turning and moistening occasionally with marinade. Let rest ten minutes before serving along with the onions.
For the mint mayonnaise:
Process the room temperature egg, salt, pepper, lemon juice, garlic, and mustard in a food processor or blender until combined.
With the motor running, add the mixed oils, a few drops at a time. After about 1/3 of the oil has been added, add the remaining oil in a very slow steady stream.
Add the mint and pulse till just combined
Adjust salt, pepper and lemon juice to taste. Refrigerate until ready to serve. Leftovers can be stored in the fridge for at least a week.