While on the Topic of Grilling

The last blog on grilling set the taste buds to going.  So, below is a very fine, yet simple recipe for Grilled Butterflied Leg of Lamb, which calls for a local, organic lamb.  Before we embark on the cooking process, a few words on organic lamb…

Organic farming promotes biological diversity and replenishment of soil without the use of toxic chemical pesticides and fertilizers.Organic certification means that the methods and practices of raising livestock have reviewed by an independent third party.  Organic meat production means that only meats labeled Certified Organic are 100% free of genetically modified organisms, pesticides, medications, and growth hormones.

You know what the word “local” means.  Now, on to the victuals:

Butterflied Leg of Lamb

 

Marinade

2/3 cup fresh lemon juice

1 T rice vinegar

½ cup brown sugar

2 T local honey

½  cup Dijon mustard

½  cup soy sauce

½ cup olive oil

3-4 garlic cloves, finely minced

1 inch slice of ginger root, peeled and finely minced

1 inch slice of ginger root, unpeeled and thinly sliced

Seasoning

2-3 cloves garlic, halved

1 tablespoon salt

1 tablespoon freshly ground pepper

Meat

1 boned and butterflied leg of organic, local lamb (5-6 lbs. boned weight)

Rub the halved garlic cloves over the surface of the lamb.  Next, salt and pepper on both sides.  Then, combine marinade ingredients & pour over lamb.  Marinate at least 2 hours at room temperature and preferably overnight in the refrigerator, turning the meat at least once and hopefully more. If it is marinated overnight in the refrigerator, be sure to bring the meat to room temperature before grilling.

Drain before cooking & reserve marinade.

Prepare coals or gas grill for barbecuing.  If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.  

Place the grill 4-5 inches above coals & grill, fat side down, covered, 15 minutes.  Turn meat & grill, covered, about 10 minutes more on the other side or until it reaches medium rare.

Before carving, let the lamb rest for at least 10-15 minutes to allow the juices to migrate throught.  If you carve too soon, the juices will simply exit the lamb onto your cutting board and you will have a much drier piece of meat.  To serve, slice the lamb across the grain along the bias and fan them onto plates.  Heat remaining marinade, discard the sliced ginger root, and drizzle over the lamb slices.