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Dad's Grilled Leg of Lamb

Source of Recipe

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Dad's Grilled Leg of Lamb

Cooking Light - March 2016 - Barton Seaver,
Serves 12 (serving size: 3 ounces)
Total time: 5 Hours

Barton Seaver likes to serve this to his own family with turnips glazed with brown sugar, vinegar, and butter. Haricots verts also make a good companion. Look for a boneless, butterflied leg of lamb, preferably Colorado or Icelandic, and trim any excess fat.

1 (3-pound) boneless leg of lamb, butterflied and trimmed
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1/2 cup fresh lemon juice (about 3 lemons)
1 cup fresh mint leaves, torn and divided
6 tablespoons olive oil, divided
6 garlic cloves, minced
1 ounce anchovies, chopped (about 4 fillets)
1 cup applewood chips
Cooking spray

Preparation:
1. Sprinkle lamb evenly with salt and pepper; let stand 10 minutes. Combine juice, 3/4 cup mint, 1/4 cup oil, garlic, and anchovies in a large zip-top plastic bag. Add lamb to bag; toss to coat. Refrigerate at least 4 hours and up to 24 hours, turning occasionally.

2. Remove grill rack from grill; set aside. Prepare grill for indirect grilling, heating one side to high (if using a gas grill, heat other side to medium). Add wood chips directly to flames. Coat grill rack with cooking spray; place grill rack on grill.

3. Remove lamb from marinade; discard marinade. Add lamb over hot side of grill. Cover and grill 8 minutes or until lamb is lightly charred. Turn lamb over, and place on cooler side of grill; cover and grill 4 to 6 minutes or until desired degree of doneness.

Remove from grill; let stand 15 minutes. Cut lamb across the grain into thin slices; place on serving platter. Drizzle slices with remaining 2 tablespoons olive oil; sprinkle with remaining mint leaves.

One serving equals: Calories 188; Fat 9.6 g (Satfat 3.2 g, Monofat 4.8 g, Polyfat 0.6 g); Protein 23 g; Carbohydrate 0.0 g; Fiber 0.0 g; Cholesterol 76 mg; Sodium 310 mg