Recipe: Leg of Lamb

It's Lamb time on Cookin' Somethin'! But not your usual oven-roasted style. It's Spring! It's a new moon! It's nice out! Go outside! Get away from your family! Give yourself a steamy BBQ facial and grill a lamb this holiday long weekend!

Recipe: Grilled Lamb with Salsa Verde Marinade

For the Marinade:

  • 2 tbsp Szechuan peppercorns
  • 2 tbsp black peppercorns
  • 2 tbsp anise seed
  • 2 tbsp fennel seed
  • 2 tbsp coriander seed
  • 1 bunch fresh mint
  • 1 ½ cups parsley
  • 1 ½ cups cilantro
  • 3 shallots, peeled and minced
  • 5 large garlic cloves, smashed and peeled
  • Zest of 1 lime
  • Zest of 1 lemon
  • 1.5 cups Grapeseed oil (add more if needed)
  • 1 cup roasted pepper relish (pre-made)
  • 1 bone-in lamb leg (or have your butcher bone it out)

For the Salad:

  • ½ cucumber
  • 1 tomato
  • ¼ white cabbage
  • 1 red onion
  • 1 lemon
  • 1 cup hot pepperoncini
  • 1 cup green olives, pitted
  • 4 tablespoons of sherry vinegar
  • 4 tablespoons of olive oil
  • Day-old cooked white rice
  • 1 bag of Pita bread

Method:

  1. Light your grill and let the coals get burning hot.
  2. In a large pan, toast all your peppercorns and seeds until fragrant and smoky. Keep them moving so they don’t burn. Remove once caramelized.
  3. Grind the toasted spices in a mortar and pestle or spice grinder to create a coarse powder. Transfer to a bowl.
  4. Without rinsing the mortar, mash your garlic cloves, then add the zest of lime and lemon. Add olive oil and muddle together. Pour this into the spice mixture.
  5. Add minced shallots, parsley, cilantro (including stems), and chopped mint leaves. Mix through and add enough grapeseed oil to make a chunky, salsa verde-like marinade. Season with salt to taste.
  6. Prepare the lamb: Make an incision above the shank, follow the muscle, and cut around the knuckle to butterfly the meat. Remove shin bones, trim fat, and cut shallow incisions along the lamb to allow the marinade to penetrate.
  7. Place the lamb in a large, reusable container and pour the marinade over it. Massage the marinade into the lamb, then flip the container to coat both sides. Marinate in a cooler for 1 hour with ice.
  8. Preheat the grill and season the lamb with salt. Grill fat side down first. Turn frequently to ensure even cooking and caramelization. Re-season with salt as you grill.
  9. Once the lamb is cooked to your liking, place it in an insulated container to rest for 20–30 minutes.

Prepare the Salad:

  1. Dice cucumber, red onion, and white cabbage. Break olives with your fingers and chop the pepperoncini. Add all to a large bowl.
  2. Pour in equal parts sherry vinegar and olive oil, then season with salt and pepper. Finish with lemon juice and stir to combine.

To Crisp the Rice:

  1. Heat a pan with 2 tablespoons olive oil over medium-high heat. Add day-old rice in an even layer and allow it to crisp up without stirring. Once it sounds like popcorn (about 5 minutes), reduce to medium heat.
  2. Place a large plate over the pan, flip it, and reveal the crispy rice edges.

Finish the Dish:

  1. Mix the juice of half a lime and half a lemon with the reserved marinade for finishing.
  2. Grill pita bread until warmed through.
  3. Slice the lamb thinly and place it on top of the crispy rice. Add the salad on the sides and spoon the remaining marinade over the lamb.
  4. Squeeze lemon juice over everything and drizzle the resting juices from the lamb. Serve with pita bread.

Enjoy your delicious grilled lamb feast!