By STEVEN DESALVO
For Montclair Local
Editor’s note: If there’s something you want to know how to make, you’ve eaten a dish at a local restaurant you’re dying to make at home, drop us a note at culture@montclairlocal.news.
A barbecue on a hot summer night is something that everyone dreams of in the winter, but does not necessarily want to put forth the effort when summer hits. This grilled lamb recipe is something that is so simple and can be prepared days in advance to make the perfect “fancy” dinner party an easy one as well. The lamb is marinated simply with rosemary, garlic, white wine and olive oil. The char from the grill sends this dish over the top. I would suggest pairing with it some amazing crusty bread. However, roasted potatoes would also be excellent. With any sort of grilled meat, the longer you marinate it, the better.
READ: RECIPE OF THE MONTH, S’MORE FOR ME, PLEASE!
The recipe serves four.
Ingredients:
2 pounds butterflied boneless leg of lamb (preferably about 2 inches thick on average)
1 head garlic (finely minced)
10 sprigs rosemary (leaves removed and finely minced)
½ cup white wine
½ yellow onion (roughly chopped)
Zest of 1 lemon
Salt
Pepper
Vegetable oil
Olive oil
Micro basil for garnish
Kitchen Equipment:
1 gallon Ziploc bag
Chefs knife
Cutting board
Grater to zest the lemon
Grill
Directions:
Lay out the leg of lamb so that it is completely exposed, rub 1 tablespoon of vegetable oil onto each side.
Generously coat both sides in pepper, the minced garlic, minced rosemary, lemon zest (leave off the salt if you plan to marinate overnight, salt dehydrates so some of the water content in the meat will be lost).
Put the lamb into the Ziploc bag, pour in the white wine and add the roughly chopped onion.
Marinate in the refrigerator for at least two hours, overnight is preferable.
Let the lamb come to room temperature for an hour before cooking.
Season both sides liberally with salt and additional pepper.
Grill on a medium heat until the internal temperature of the lamb is 125 degrees Fahrenheit at its thickest point (medium rare) roughly 7-10 minutes.
Let the lamb rest, covered under aluminum foil, for 10 minutes before slicing.
Slice the lamb and garnish it with high-quality, extra-virgin olive oil. I chose to use micro basil and chives here, but any fresh herbs would be perfect, and sea salt. Be sure to save all of the juices from the cutting board.
Enjoy!