Grilled Garlic & Rosemary Lamb
1 leg of lamb, boned and cleaned of excess fat
Fresh rosemary, 12-15 sprigs (1 full bunch), stems removed from half, other half just rough chopped stems and all
4 or 5 large cloves garlic, peeled and smashed with flat of knife
3/4 cup olive oil
Zest and juice of 1 large lemon
Combine the stems on half of the rosemary, 1/2 the smashed garlic, all of the lemon zest and 1/2 of the lemon juice and 1/2 cup of the olive oil in a large bowl.
Stir together with S&P and toss the leg of lamb in allowing to rest at room temp for about an hour. If you plan on allowing it to marinate for longer then refrigerate but remember to bring back to room temp about 20 minutes before grilling.
Combine remaining rosemary (without stems) garlic, remaining lemon juice and the last 1/4 cup of olive oil in a food processor or mortar and pestle if you're up for the task! This puree will be used to baste as you are cooking and to drizzle over the cooked meat just before serving.
Preheat grill and cook lamb over medium high heat for about 20 minutes. Internal temp recommended is 145° for medium rare which I strongly suggest for maximum flavour!
A good rule of thumb when grilling is to allow the meat to 'rest' for 1/3 the amount of time spent cooking. So if you've cooked it for 15 mins allow it to rest for 5 before carving.
"Nice big Rhone wine or an Aussie blend. Grenache, Shiraz/Syrah, Mourvèdre. This will be amazing!”