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Grilled Leg of Lamb with Salsa Verde

A marinated leg of lamb is grilled until mouthwateringly tender underneath a crisp, brown crust.
Print Recipe
Ready In 2 hours
*Plus 4-24 hours marinating time
Meal Type Main Dish
Servings 8

Ingredients
  

For the lamb and marinade:

  • 1 boneless leg of lamb (4-5 pounds or around 2 kilos)
  • 1 tablespoon kosher salt
  • 1 teaspoon crushed red pepper
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • ¼ cup (12g) chopped flat-leaf parsley
  • 6 garlic cloves, crushed
  • Several grinds freshly ground black pepper
  • Zest of 2 lemons
  • ¼ cup (50g) olive oil

For the salsa verde:

  • 2 cups (around 50g) fresh herbs, see notes in description
  • 2 teaspoons Dijon mustard
  • 4 garlic cloves, crushed
  • ¼ teaspoon kosher salt
  • Zest of 2 lemons
  • ¼ cup (50g) olive oil

For the garnish:

  • 2 whole lemons, sliced (don’t be tempted to use your zested lemons; you want the skin on)
  • 3-5 bunches mixed fresh herbs (use herbs present in the marinade and/or salsa verde)

Step by Step Instructions
 

Step 1

  • Prepare the lamb by removing the netting, if present, and trimming the meat of any silver skin.
    Using a mortar and pestle or the bowl of a food processor, grind the ingredients for the marinade together.

Step 2

  • Rub the marinade into the leg of lamb. Wrap the lamb tightly in plastic wrap and place in a shallow dish, or place in a large Ziploc bag. Marinate for 4-24 hours.

Step 3

  • Heat a grill* to 250°F (120°C). Cook the lamb with the grill cover down, removing the cover only to turn the lamb after about 45 minutes have passed, until the internal temperature of the lamb registers 120°F (50°C).
    Prepare the salsa verde (Step 6) while the lamb cooks.

Step 4

  • Increase the temperature of the grill to about 450°F (230°C).
    Sear for 7-10 minutes on each side, or until well-browned and the internal temperature registers 130°F (55°C) for medium-rare meat (or to your desired doneness).
    Set the lamb on a platter to rest for at least 15 minutes before carving.

Step 5

  • Keeping the grill hot, toss the lemon slices in a little olive oil. Char until blackened in spots on both sides, and set aside on small platter.

Step 6

  • To make the salsa verde, add your ingredients to the cup attachment of an immersion blender, or to a high-powered blender, and blend until smooth (like a pesto).

Step 7

  • To serve, slice the lamb and arrange on a large platter. Garnish with the bunches of fresh herbs and charred lemon slices. You may spoon the salsa verde over the meat or serve it on the side.