Garlic Rosemary Grilled Leg of Australian Lamb
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Time
prep 0:25
total 0:45
Ingredients
| ROASTED RED PEPPER SAUCE | | 1 tsp. | fresh rosemary, chopped | | 1/4 cup | lemon juice, divided | | 1 tbsp. | lemon zest, divided | | 1/2 cup | extra virgin olive oil | | 2 tsp. | Kosher salt, divided, to taste | | 2 tbsp. | garlic, chopped | | 1 tsp. | cayenne pepper |
Marinade
| 1 tsp. | Australian leg of lamb, boneless | | 1-1/8 lb. | roasted red pepper (about 5 peppers/3 cups) | | 2 tbsp. | extra virgin olive oil, divided | | 2 tbsp. | lemon zest, divided | | 2 tbsp. | lemon juice, divided | | 1/2 tsp. | fresh rosemary, chopped |
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Instructions
To make marinade, combine the cayenne, garlic, Kosher salt, ½ cup of the olive oil, 1 tablespoon of the lemon zest, ¼ cup of the lemon juice and 1 teaspoon of the rosemary. Pour over the lamb. Refrigerate lamb for 24 hours, turning every few hours to coat in marinade.
Place leg on a preheated grill and cover. After 15 minutes, remove the cover and turn. Cover again. Continue to turn meat every 15 minutes until it reaches an internal temperature of 140°F, about 35-45 minutes.
To make the roasted red pepper sauce, combine half of the roasted red peppers, the remaining 2 tablespoons olive oil, 2 tablespoons lemon zest, 2 tablespoons lemon juice and ½ teaspoon of rosemary in a blender. Blend until smooth. Fold in the remaining roasted red pepper. Season to taste with salt. Refrigerate until needed.
To serve, slice lamb and place 6 ounces on a plate. Top with ¼ cup of chunky roasted red pepper sauce.
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