Grilled Rolled Leg of Lamb

With Roasted Red Pepper Relish

(From Annabel Cohen, Free Press Test Kitchen. Contributed by Lita Lotzkar <alotzkar@home.com>)

Rolled Leg of Lamb

Ingredients	Directions
1 leg of lamb (about 7 pounds), trimmed of excess fat, boned and butterflied (about 4-4¾ pounds boneless) ½ cup extra-virgin olive oil, divided 5 cloves garlic, peeled, ends removed, minced ½ cup chopped onion ¼ cup fresh thyme leaves or 1½ Tablespoons dried ¼ cup fresh oregano or 2 Tablespoons dried Kosher salt to taste Freshly ground black pepper to taste ¼ cup fresh lemon juice 2 Tablespoons red wine vinegar 1 cup dry white wine	Preheat the grill to medium. Attach rotisserie and remove cooking rack if necessary. Place the lamb leg on a clean surface. Brush the top with ¼ cup of the olive oil. Sprinkle with the garlic, onion, thyme, oregano, salt and pepper. Roll the lamb, keeping all the seasoning inside, and tie in 2- to 3-inch intervals with kitchen string. Thread the meat lengthwise on the spit, securing with spit prongs. Brush the meat with the remaining ¼ cup olive oil. Place a drip pan on the grill and pour in the lemon juice, red wine vinegar and dry white wine. Attach spit to rotisserie on grill. Reduce the heat on the grill to low or shut off one burner to cook over indirect heat. Roast the lamb, covered, basting every 10 minutes with the drip pan juices, about 1½ hours or until an internal temperature of 140° is reached for medium rare. Or roast to desired degree of doneness. Remove lamb from spit to platter and allow to rest 10 to 15 minutes. Slice meat thin and serve with Tomato & Roasted Red Pepper Relish.

Ingredients

Directions

1 leg of lamb (about 7 pounds), trimmed of excess fat, boned and butterflied (about 4-4¾ pounds boneless)
½ cup extra-virgin olive oil, divided
5 cloves garlic, peeled, ends removed, minced
½ cup chopped onion
¼ cup fresh thyme leaves or 1½ Tablespoons dried
¼ cup fresh oregano or 2 Tablespoons dried
Kosher salt to taste
Freshly ground black pepper to taste
¼ cup fresh lemon juice
2 Tablespoons red wine vinegar
1 cup dry white wine

Preheat the grill to medium. Attach rotisserie and remove cooking rack if necessary.

Place the lamb leg on a clean surface. Brush the top with ¼ cup of the olive oil. Sprinkle with the garlic, onion, thyme, oregano, salt and pepper.

Roll the lamb, keeping all the seasoning inside, and tie in 2- to 3-inch intervals with kitchen string. Thread the meat lengthwise on the spit, securing with spit prongs. Brush the meat with the remaining ¼ cup olive oil. Place a drip pan on the grill and pour in the lemon juice, red wine vinegar and dry white wine. Attach spit to rotisserie on grill.

Reduce the heat on the grill to low or shut off one burner to cook over indirect heat. Roast the lamb, covered, basting every 10 minutes with the drip pan juices, about 1½ hours or until an internal temperature of 140° is reached for medium rare. Or roast to desired degree of doneness.

Remove lamb from spit to platter and allow to rest 10 to 15 minutes. Slice meat thin and serve with Tomato & Roasted Red Pepper Relish.

Tomato & Roasted Red Pepper Relish

Ingredients Directions

2 large roasted red peppers, chopped
8 cloves garlic, peeled, roasted and minced
1 teaspoon plus 2 Tablespoons olive oil
1 cup chopped Roma or plum tomatoes
½ cup chopped red onion
¼ cup balsamic vinegar
1 Tablespoon red pepper sauce
2 Tablespoons fresh chopped parsley
Salt and pepper to taste

To roast the red peppers: Preheat the grill or broiler. Place red peppers directly on grill or under broiler. Grill or broil peppers, turning often, until their skins are charred. Remove and wrap loosely in foil. Cool about 10 minutes, then remove the charred skin. Core, seed and chop the peppers.
To roast the garlic: Preheat the oven to 350°. Toss the garlic cloves with 1 teaspoon olive oil. Wrap loosely in foil and place in oven or directly on grill. Roast for 30 minutes or until garlic is soft. Remove, allow garlic to cool, then mince.
In a medium bowl combine the roasted peppers and garlic, tomato and red onion. Drizzle in the balsamic vinegar, remaining 2 tablespoons olive oil, red pepper sauce and parsley. Toss to combine. Season with salt and pepper to taste. Serve with the lamb.
Yield: about 2 cups

Ingredients	Directions
2 large roasted red peppers, chopped 8 cloves garlic, peeled, roasted and minced 1 teaspoon plus 2 Tablespoons olive oil 1 cup chopped Roma or plum tomatoes ½ cup chopped red onion ¼ cup balsamic vinegar 1 Tablespoon red pepper sauce 2 Tablespoons fresh chopped parsley Salt and pepper to taste	To roast the red peppers: Preheat the grill or broiler. Place red peppers directly on grill or under broiler. Grill or broil peppers, turning often, until their skins are charred. Remove and wrap loosely in foil. Cool about 10 minutes, then remove the charred skin. Core, seed and chop the peppers. To roast the garlic: Preheat the oven to 350°. Toss the garlic cloves with 1 teaspoon olive oil. Wrap loosely in foil and place in oven or directly on grill. Roast for 30 minutes or until garlic is soft. Remove, allow garlic to cool, then mince. In a medium bowl combine the roasted peppers and garlic, tomato and red onion. Drizzle in the balsamic vinegar, remaining 2 tablespoons olive oil, red pepper sauce and parsley. Toss to combine. Season with salt and pepper to taste. Serve with the lamb. Yield: about 2 cups

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Last modified: Fri Jul 31 09:11:34 EDT 1998