This Fourth of July the only fireworks came from our fingertips as we kissed them in appreciation of this little beaut we devoured hot off the grill.
I called Ryan the butcher at New Seasons late in the morning on the 3rd. Got me a leg butterflied and giftwrapped by 5 that evening. Didn’t even have to suck up and throw myself on the mercy of the meatcutters union.
No tying, no fussing, no special treatment for this kid (pun necessary). Knowing a marinade was all I needed, I may never roast up a lamb leg in the conventional way ever again… oven, dry spots, uneven cooking, tough as a pair of drill sergeants… Not this girlie!
One 4 lb leg feeds a couple about six times. I froze two thirds of it before I ever got dinner started. Start the evening before, as it takes 24 hours to marinate and fully tenderize.
On with it:
One two pound chunk of lamb leg, the lean parts only (save the fatty part for another party)
One cup of plain yogurt
Three tablespoons fresh ground cumin
One clove garlic, pureed
One teaspoon kosher salt
Zest of one lemon
One teaspoon freshly ground pepper- fine
In a big zippy bag, combine all marinade ingredients and mix well. Add the lamb and coat it thoroughly, not missing any nooks or crannies. Let it sit overnight in the fridge.
About an hour and a half before you want eat, sit meat out on the counter to come to room temperature. Quit freaking out, you will not get sick and die like your mother always said you would. Get over it. Now go heat up the grill.
When the grill is at smelting temperature, take the meat out, remove some of the excess marinade (its all good, believe me) and toss it on the grill. When its ready to let go from the rack on its own, flip it over, after about 5 minutes or so. Let it do the self release trick again, and then move it to a cooler part of the grill for about five more minutes.
Okay people, here is the dealy-yo. Lamb is to be served RARE. Get used to it.
Pull the lamb off the grill and let it sit in a wrapping of foil for about five more minutes to rest. Slice across the grain about a half inch thick and serve. Try not to stab anyone over the leftovers.
