GINA Now, you guys know I am married to the “grill master”—and yet we never seem to think of grilling lamb! Adding the mint vinaigrette pulls the whole thing together in the best possible way: the piquant flavor of the vinaigrette contrasts perfectly with the earthy smoked lamb. It’s a grilled twist on a classic Easter dish. PAT Y’all know how I feel about my grill. She loves it when I bring her different types of meats so we can cook them to perfection. Letting these beautiful cuts of lamb soak in the marinade overnight ensures a delicious flavor, and once Gina adds her outstanding mint vinaigrette, there is nothing else for these babies to do but make it to your plate.

　　

Ingredients

serves 6 to 8

　　One 7-pound leg of lamb, bone-in, trimmed of excess fat (you can have your butcher do this for you)

　　1/2 cup buttermilk

　　1/4 cup Dijon mustard

　　2 tablespoons olive oil, plus more for the grill

　　6 cloves garlic, minced

　　2 tablespoons chopped fresh rosemary leaves

　　Juice of 1 lemon

　　1 tablespoon kosher salt

　　2 teaspoons freshly ground black pepper

　　1 recipe mint vinaigrette (recipe follows)

　　

MINT VINAIGRETTE

1 small shallot, minced

　　1/3 cup finely chopped fresh mint

　　1/4 cup rice-wine vinegar

　　Juice of 1 lemon

　　1/2 cup extra-virgin olive oil

　　1/2 teaspoon crushed red-pepper flakes

　　Kosher salt and freshly ground black pepper

　　(makes about 1 1/4 cups)

　　

Step 1

Place the lamb in a large ceramic baking dish or roasting pan.

　　

Step 2

Combine the buttermilk, mustard, olive oil, garlic, rosemary, lemon juice, and salt and pepper in a small bowl. Rub the mixture all over the lamb, cover with plastic wrap, and place in the fridge. Let marinate for 12 hours or overnight.

　　

Step 3

Remove the lamb from the fridge to allow it to come up to room temperature.

　　

Step 4

Rub the grill grates with an oil-coated paper towel. Heat your grill to medium-high, using charcoal or gas. Place the lamb on the grill away from the flame (using indirect heat). Grill, covered, turning periodically, for 1 hour 15 minutes, or until a thermometer inserted into the thickest part of the lamb (without touching bone) reads 135 degrees F.

　　

Step 5

Remove the lamb from the grill, and loosely cover with foil. Allow to rest for 20 minutes before carving. Carve by holding the lamb up vertically by the bone and slicing down, across the grain, into thin slices. Spread slices on a platter, and drizzle with the mint vinaigrette.

　　

MINT VINAIGRETTE

Step 6

Whisk together the shallot, mint, vinegar, and lemon juice in a small bowl. Whisk in the olive oil, and season with red-pepper flakes, salt, and pepper.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.