Grilled Leg of Lamb with Greek Chimichurri Sauce

Name: Grilled Leg of Lamb with Greek Chimichurri Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: South American, Latin American
Ingredients: 10 servings black pepper; 10 servings dried thyme; 10 servings garlic; 10 servings kosher salt; 10 servings leg of lamb; 10 servings lemon juice; 10 servings lemons; 10 servings mint; 10 servings olive oil; 10 servings olives; 10 servings dried oregano; 10 servings fresh oregano; 10 servings parsley; 10 servings red onion; 10 servings rosemary; 10 servings salt

Grilled Leg of Lamb with Greek Chimichurri Sauce

The recipe Grilled Leg of Lamb with Greek Chimichurri Sauce is ready in approximately 45 minutes and is definitely an amazing gluten free, dairy free, and primal option for lovers of South American food. This recipe serves 10. This main course has 453 calories, 45g of protein, and 27g of fat per serving. If you have garlic, thyme, oregano, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is perfect for The Fourth Of July.

Instructions

Using the tip of a sharp knife, cut evenly spaced small slits about to 1 inch deep all over the lamb. Insert pieces of garlic clove in the slits. You should have 20 or more slits.

Ingredients you will need

Whole Garlic Cloves

Lamb

Equipment you will use

Knife

Place the salt, pepper, dried thyme, and dried oregano in a small bowl and stir to combine.

Ingredients you will need

Dried Oregano

Dried Thyme

Pepper

Salt

Equipment you will use

Bowl

Tear off a piece of aluminum foil large enough to completely wrap the leg of lamb and place it on a work surface. Arrange large piece of plastic wrap on top of it.

Ingredients you will need

Leg Of Lamb

Wrap

Equipment you will use

Aluminum Foil

Plastic Wrap

Place the garlic-studded leg of lamb on top of the plastic wrap. Rub the herb mixture all over the leg of lamb. Arrange the lemon slices and stalks of rosemary all over the lamb, placing some underneath the leg and some on top. Wrap the lamb tightly with the plastic wrap, then with the aluminum foil. Refrigerate the lamb until ready to cook, at least 8 hours, preferably overnight.

Ingredients you will need

Leg Of Lamb

Rosemary

Garlic

Lemon

Lamb

Wrap

Dry Seasoning Rub

Equipment you will use

Aluminum Foil

Plastic Wrap

When ready to cook, unwrap the lamb and remove the lemon slices and rosemary sprigs and discard them. Rub the lamb lightly with olive oil.

Ingredients you will need

Olive Oil

Rosemary

Lemon

Lamb

Dry Seasoning Rub

S. Preheat the grill to medium-high heat.

Equipment you will use

Grill

Skewer the lamb on the rotisserie spit, if using, and grill according to the manufacturers instructions until cooked to taste, 1 to 2 hours. When done to medium-rare the internal temperature of the lamb will read 125F on an instant-read meat thermometer (take care not to touch the bone when inserting the thermometer). When done to medium-well the temperature will register 140F. You can also grill the leg of lamb on a medium-high grill over indirect heat, turning it often; it will be done after 1 to 2 hours.

Ingredients you will need

Leg Of Lamb

Bone

Lamb

Meat

Equipment you will use

Kitchen Thermometer

Skewers

Grill

Remove the lamb from the rotisserie spit, if using, and place it on a platter to rest for about 15 minutes before carving. Or, let the lamb cool completely, wrap it in aluminum foil, and refrigerate it. Rewarm the lamb by opening up the foil on top and placing the lamb in a 350F oven for about 30 minutes before serving.

Ingredients you will need

Lamb

Wrap

Equipment you will use

Aluminum Foil

Oven

Carve the lamb into slices.

Ingredients you will need

Lamb

Garnish the platter with sprigs of fresh thyme, oregano, rosemary, if desired, and lemon wedges.

Ingredients you will need

Lemon Wedge

Fresh Thyme

Rosemary

Oregano

Serve the Greek Chimichurri Sauce on the side.

Ingredients you will need

Chimichurri

Place the onion, olives, mint, parsley, oregano, garlic, lemon juice, and salt in a food processor fitted with a steel blade. Process until finely chopped and well blended, about 1 minute.Taste for seasoning, adding more lemon juice as needed. Spoon the chimichurri sauce into a small glass bowl, cover it with plastic wrap, and refrigerate until serving time.

Ingredients you will need

Chimichurri

Lemon Juice