September 5, 2013 by dgarnett2013
Grilled butterflied leg of lamb: Kitchen Memories by Lucy Boyd
Serves 6 – 8
- 1 whole leg of lamb, taken off the bone and butterflied in one piece, skin, fat and gristle removed, the muscles lightly scored to open them up.
- Extra virgin olive oil
For the marinade:
- 1 handful of fresh rosemary
- 6 garlic cloves, crudely smashed in their skins
- extra virgin olive oil
- black peppercorns
Pick the rosemary leaves from their stems (they should be lovely and oily in summer) and place in a shallow dish large enough to contain the butterflied lamb.
Add the garlic and the lamb. Roughly grind some peppercorns over and add enough olive oil to coat the lamb. Mix everything together thoroughly and leave to marinate for a couple of hours, or you can leave it overnight.
An hour or so before you are ready to cook the lamb, light the barbecue to get white hot embers. Bring the meat up to room temperature if marinating in fridge.
When the flames have died down or the grill is hot, season the lamb well all over with salt, then place on the grill for 10 mins. Turn it over and grill the other side for another 10 mins, spooning the marinade over occasionally. Check to see how the meat is doing by pressing your finger against the flesh. If it feels very soft with lots of give, it will be rare, a little firmness and it will be medium rare. Remove the lamb from the grill, place on a warm dish, cover loosely with silver foil and leave to rest for 10 – 15 mins.
Place the lamb on a board and cut into rough slices, then return them to the dish so they can soak up the resting juices.
Drizzle a little more olive oil over before serving.
Eaten with Jo, Greg, Harry and the girls the night before Seamus’s funeral in Dublin, when Jo and the girls looked after Rose and Charlie.