Grilled Leg of Lamb is savory, juicy and wonderful. The traditional English Mint Sauce on the side is a delightful kick of flavor, and so much better than store-bought mint jelly! I used a boneless leg of lab from my favorite meat shop D'Artagnan! This is a free-range lamb from Australia. The flavor is clean and beautiful. You can order them fresh or frozen. Grab one when they are on sale and keep in your freezer for a special occasion. I butterflied the boneless roast to make it easier for the marinade to reach all the meat, and also for faster cooking. I prefer char on as much of the surface as possible. We used a digital thermometer to ensure the lamb was cooked to a perfect medium rare.
The British Grand Prix is one of the oldest Formula One races and is held at Silverstone Circuit near the village of Silverstone inNorthamptonshire in England. We will be rooting for the McLaren team this week in homage to the British constructor.
Marinate
Sear on all sides over a hot grill and then roast slow over indirect heat until reaches 140 degrees.
Sliced leftover lamb is wonderful served cold with Mint Sauce.
British Grand Prix: Grilled Leg of Lamb with Mint Sauce
Ingredients
Mint Sauce
- 2 cups fresh mint leaves
- ½ cup flat-leaf parsley
- 1 tablespoon kosher salt
- 2 cups white vinegar
- ¾ cup sugar
Grilled Leg of Lamb
- 5 garlic cloves finely chopped
- ¼ cup fresh flat leaf Italian parsley chopped
- 1 teaspoon freshly ground black pepper
- ¼ cup fresh thyme leaves chopped
- 2 tablespoons fresh rosemary leaves stripped from stem
- a few sprigs of chives
- 2 tablespoons coarse salt
- ½ cup olive oil + 1 tablespoon
- 1 cup pecan wood chips
- 6 pound leg of lamb boned and butterflied
- Digital meat thermometer
Instructions
Make the Mint Sauce
- Finely chop mint, parsley and salt in a food processor. Put the mint mixture in glass mason jar with lid.
- Mix the sugar and vinegar in a saucepan on the stovetop and bring to a boil over medium heat. Continue simmering over low heat until the liquid has become a thickish syrup.
- Let the syrup cool to room temperature, and the add to the mason jar. This helps to keep the mint bright green. If the syrup is too hot when it hits the mint it will turn the mint a darker color. Put the lid on and shake. Let the flavors blend at least an hour before serving room temperature.
- Leftover mint sauce store well in the fridge.
Make the Grilled Leg of Lamb
- Mix the garlic, parsley, pepper, chives, 1 tablespoon salt, thyme, rosemary, and ½ cup olive oil in a small bowl.
- Place the lamb on cutting board, fully open, and score the inside with ½ deep diamond shapes. Rub the herb mixture all over the lamb and into the slits. Roll up the lamb and place in a large glass dish. Rub remaining salt and olive oil over the outside of the lamb. Let marinate at room temperature for one hour.
- Soak the pecan wood chips in water for 30 - 60 minutes.
- Prepare the grill so that the charcoal is only on one half of grill. This is so meat can be seared directly over the hot charcoals/flames, and then can be roasted over indirect heat for the balance of the cooking time. Rub olive oil on the grate with a wad of paper towels. Add the soaked pecan wood to the hot coals for additional flavor.
- Lay the unrolled lamb directly over the hot coals, and sear on both sides for about 5 minutes per side. Transfer the lamb to the indirect heat side, close the lid and roast until the inside temperature reads 145 degrees (medium-rare) in the thickest end of the leg, about another 15 - 20 minutes. Transfer lamb to a cutting board. Tent with foil and let rest for 15 minutes.
- Cut the lamb in slices and serve with the juices and Mint Sauce.
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