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Grilled Boneless Leg of Lamb
Recipe courtesy Rachael Ray |
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1 small boneless leg of lamb, 2 3/4 pounds, ask your butcher to butterfly the leg for you
Coarse salt and black pepper
6 cloves crushed garlic
1 bunch fresh mint leaves, washed
1/2 cup extra-virgin olive oil, for drizzling
Wedges lemon or grapefruit
Baby Potatoes, recipe followsPreheat
a grill or grill pan. Place lamb on a shallow baking pan. Season both
sides of the meat with salt and coarse black pepper. In a food
processor, puree the garlic, mint, salt and pepper, then add the
extra-virgin olive oil in a slow stream. Pour marinade over the lamb
and rub into the meat. Place on grill and cook on 1 side for 10
minutes. Flip lamb, cover with aluminum foil and grill for another 10
minutes. Remove lamb from grill pan and let rest for 10 minutes for juices
to redistribute. Slice and serve. Squeeze a wedge of lemon or
grapefruit over the meat and enjoy. Reserve 1 pound of the meat for the
next day's recipe, see below. Complete this menu with Baby Potatoes
with Cumin and Watercress Salad with Lime Dressing. Baby Potatoes with Cumin:
1 1/2 pounds very small potatoes, halved, leave 1 1/2 inch potatoes or smaller whole
Extra-virgin olive oil, for drizzling
1 teaspoon cumin seeds
Coarse saltSet potatoes on a
cookie sheet and drizzle them with just enough oil to lightly coat
them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast
20 minutes at 400 in a hot oven, then broil 5 minutes on high to brown
edges of the cut potatoes. If you are making them with the above recipe
for lamb, set the baking sheet with the potatoes in the oven along side
the lamb on the same rack. Toss cooked potatoes with salt, to your
taste, and serve.
Yield: 3 servings
Preparation time: 5 minutes
Cooking time: 25 minutes
Ease of preparation: easy Watercress Salad with Lime Dressing:
1 bunch watercress, trimmed and coarsely chopped
4 sprigs fresh mint, chopped, 2 tablespoons
A handful of flat-leaf parsley, chopped
1 heart of romaine, coarsely chopped
1 ripe lime, juiced
1 teaspoon sugar
3 tablespoons extra-virgin olive oil, eyeball it
Coarse salt and pepperCombine
watercress, mint, parsley and romaine in a small salad bowl. Combine
lime juice and sugar in a small dressing bowl. Whisk oil into lime
juice in a slow stream. Pour dressing over the salad and season with
salt and pepper, to your taste.
Yield: 3 servings
Preparation time: 10 minutes
Cooking time: none
Ease of preparation: easy
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Difficulty: Easy
Prep Time: 10 minutes Cook Time: 20 minutes
Yield: 2 to 3 servings, plus 1 pound of leftovers
User Rating: | |
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Episode#: TM1C61 Copyright © 2006 Television Food Network, G.P., All Rights Reserved |