Bone-in leg of lamb has marvelous flavor and is a traditional roast for festive family gatherings. There is a great deal of versatility in this cut, but my favorite way to prepare it is on a grill. Slow cooking on a grill keeps the lamb really tender and moist while adding an awesome smoky taste. The yogurt and lemon marinade helps carry the deep flavors of the lamb and also gives the meat a nice crust. The lamb needs to marinate for several hours, so plan accordingly. I love this with Greek Farro Salad (page 79), a bright, refreshing complement to the charred lamb.

　　

Ingredients

serves 6 to 8

　　One 6-pound leg of lamb, bone in, trimmed of excess fat

　　1/2 cup Greek-style yogurt

　　6 garlic cloves, minced

　　2 tablespoons finely chopped fresh rosemary

　　Juice of 1 lemon

　　2 tablespoons extra-virgin olive oil, plus more for the grill

　　1 tablespoon kosher salt

　　1 tablespoon freshly ground black pepper

　　3 lemons, halved

　　Salsa Verde (recipe follows)

　　

Salsa Verde

1 cup firmly packed fresh flat-leaf parsley leaves, chopped

　　3 tablespoons capers, drained, rinsed, and chopped

　　2 anchovies in oil, drained and finely chopped

　　2 garlic cloves, minced

　　1/2 shallot, chopped

　　Finely grated zest of 1 lemon

　　1/2 teaspoon freshly ground black pepper

　　Pinch of red pepper flakes

　　1/2 cup extra-virgin olive oil

　　(makes 3/4 cup)

　　

Step 1

Put the lamb in a large roasting pan and pat dry with paper towels.

　　

Step 2

In a small bowl, combine the yogurt, garlic, rosemary, lemon juice, oil, salt, and pepper and mix well. Using your hands, rub the paste all over the lamb. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, for at least 6 hours or, even better, overnight.

　　

Step 3

Preheat an outdoor gas grill until very hot. Rub the grill grates with oil to prevent sticking. Put the lamb on the grill, reduce the heat to the lowest setting, and close the cover. Grill the lamb, turning periodically, until a meat thermometer inserted into the center of the lamb registers about 135°F (be careful that the thermometer does not touch the bone), about 1 1/4 hours. Transfer the lamb to a cutting board and allow to rest for 10 minutes before carving. The internal temperature will continue to rise 5 to 10 degrees.

　　

Step 4

Right before serving, put the lemon halves, cut side down, on the grill and char for 1 minute—you won’t believe how much juice you get.

　　

Step 5

Carve the lamb and serve drizzled with salsa verde and a lemon half for a good squeeze of lemon juice.

　　

Salsa Verde

Step 6

In a small bowl, combine all the ingredients, mixing well with a spoon.

　　

A Rainy-Day Method

Step 7

Prepare the lamb as above, but roast in a roasting pan in a preheated 325°F oven for 1 1/2 to 2 hours for medium-rare.

　　

Note

Step 8

Carving a leg of Lamb

　　

Step 9

A leg of lamb is one of simplest roasts to carve. There are no complicated techniques involved and the only tools required are a sharp knife and a cutting board. Hold the leg bone securely with a clean kitchen towel and lift it up slightly so the leg is tilted. Slice the rounded side of the meat into thin pieces until you hit the bone. Turn the leg over so it sits steady on the board and carve the other side in the same manner. To make the most tender slices, always cut across the grain of the meat, which radiates outward from the bone.

　　Michael's Genuine Food