Lamb is one of my favorites to eat and grill, even though my husband doesn't care for the flavor when it's cooked in the oven, but he loves it when it's grilled. Go figure. It's also my one thing I contrbute for Easter at our family dinner. For even cooking, make large cuts in the thickest part of the lamb and open them up so the lamb lies as flat as possible.
Yield: 8 servings
Prep Time:15 mins, plus marinating and resting
Cooking Time:30 mins
Ingredients
For the marinade
4lb (1.8kg) butterflied leg of lamb, trimmed
1 cup hearty red wine
1/2 cup soy sauce
3 garlic cloves, minced
3 tbsp chopped mint
For the salsa
1 tbsp olive oil
1 garlic clove, minced
1 fresh hot red chile, seeded and minced
4 ripe fresh tomatoes peeled, seeded, and chopped
1 tbsp chopped marjoram
2 red bell peppers, roasted, peeled and chopped
salt and freshly ground black pepper
Directions
1. To prepare the lamb, place it on a work surface, skin side down. Make 3 deep cuts in the thickest parts of the lamb, being sure not to cut all the way through. Place a piece of plastic wrap over the lamb and pound heavily with a flat meat pounder to give the meat a fairly even surface.
2. For the marinade, combine the wine, soy sauce, garlic, and mint in a large zippered plastic bag. Add the lamb, close the bag, and refrigerate at least 2 hours.
3. For the salsa, heat the oil in a saucepan over low heat. Add the garlic and chile and cook 3 minutes, until the garlic starts to color. Add the tomatoes and marjoram and simmer for 30 minutes, until the tomatoes are softened. Add the peppers and cook for 10 minutes more. Season with salt and pepper. Keep warm.
4. Build a medium-hot fire in an outdoor grill. Remove the lamb from the marinade and pat dry. Grill, turning occasionally, about 30 minutes, until an instant-read thermometer inserted in the thickest part of the lamb reads 130°F ( 55°C). Let stand 10 minutes. Slice and serve with the sauce passed on the side.
