Garlicrosemarygrilledlegofaustralianlamb Recipes

GARLIC ROSEMARY GRILLED LEG OF AUSTRALIAN LAMB

Garlic Rosemary Grilled Leg of Australian Lamb image

Make and share this Garlic Rosemary Grilled Leg of Australian Lamb recipe from Food.com.

Provided by mbjornsdotter

Categories Lamb/Sheep

Time P1DT45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 australian leg of lamb, boneless
1 teaspoon cayenne pepper
2 tablespoons garlic, chopped
2 teaspoons kosher salt, divided, to taste
1/2 cup extra virgin olive oil
1 tablespoon lemon zest, divided
1/4 cup lemon juice, divided
1 teaspoon fresh rosemary, chopped
18 ounces roasted red peppers (about 5 peppers/3 cups)
2 tablespoons extra virgin olive oil, divided
2 tablespoons lemon zest, divided
2 tablespoons lemon juice, divided
1/2 teaspoon fresh rosemary, chopped

Steps:

To make marinade, combine the cayenne, garlic, Kosher salt, ½ cup of the olive oil, 1 tablespoon of the lemon zest, ¼ cup of the lemon juice and 1 teaspoon of the rosemary. Pour over the lamb. Refrigerate lamb for 24 hours, turning every few hours to coat in marinade.
Place leg on a preheated grill and cover. After 15 minutes, remove the cover and turn. Cover again. Continue to turn meat every 15 minutes until it reaches an internal temperature of 140°F, about 35-45 minutes.
To make the roasted red pepper sauce, combine half of the roasted red peppers, the remaining 2 tablespoons olive oil, 2 tablespoons lemon zest, 2 tablespoons lemon juice and ½ teaspoon of rosemary in a blender. Blend until smooth. Fold in the remaining roasted red pepper. Season to taste with salt. Refrigerate until needed.
To serve, slice lamb and place 6 ounces on a plate. Top with ¼ cup of chunky roasted red pepper sauce.

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