Olive Oil Marinated
Grilled Lamb Leg with
Italian Salsa Verde
- ¼ cup distilled white vinegar
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon minced garlic
- 1 onion, thinly sliced
- 2 tablespoons olive oil
- 2 pounds lamb chops
Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large re-sealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
Preheat an outdoor grill for medium-high heat.
Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.
- 1 slice bread crumbs
- 1 egg
- 2 cloves garlic, finely minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ¼ teaspoon basil
- ¼ teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dry mustard
- 1 teaspoon dried parsley
Scoop (with cookie scoop) or roll into balls and place on parchment paper on jelly roll pan.
Bake in 425 degree F oven until browned, about 15 minutes.
- 1 leg of lamb, bone in, shank frenched
- 2 heads of garlic, peeled, minced
- ½ cup of mint, minced
- 1 cup rosemary, rough chop
- olive oil, as needed
- salt & pepper
- 6 anchovy filets
- 1 tablespoon lemon juice
- ¾ cup extra virgin olive oil
- ¾ cup flat leaf parsley
- ½ cup mint leaves
- 2 tablespoons capers
One day ahead, place all ingredients except oil for the Salsa Verde into a food processor. Turn on and slowly add oil. Chop until finely chopped.
For the Lamb, one day ahead…marinate the leg. Mix rosemary, mint, and garlic. Add oil until the mixture is of the consistency of a vinaigrette.
Season Lamb leg with salt and pepper. Rub rosemary mixture all over. Let sit overnight.
Prepare the grill. Turn grill onto medium low heat. Use indirect heat if necessary by turning one or more burners off. If using indirect heat the remaining burners should be on medium heat.
Place lamb over the direct heat. Grill turning often for 15-20 minutes. Be mindful of the grill flare ups and move lamb away from flare ups as necessary. The rosemary mixture and the lamb have a high fat content.
Move lamb over the lowest heat or the indirect heat. Continue to grill for 1-1 ½ hours or until a thermometer reads 130 degrees.
Remove lamb and let rest for 10-15 minutes.
Holding the bone slice the leg against the grain. Serve topped with the Salsa Verde.
- All-purpose flour
- 1 tablespoon Chinese Five Spice
- salt and pepper
- 6 lamb shanks
- 1 head of garlic, peeled & minced
- 1 onion, peeled and rough chopped
- 1 14 ounce can diced tomatoes
- 1 cup red wine
- 1 tablespoon tomato paste
- ¼ cup golden raisins
- 2 cups beef stock
- 2 bunches of swiss chard
- oil, as necessary
Preheat oven to 350 degrees F.
Combine flour, Chinese 5 Spice, Salt and Pepper. Dredge Lamb Shanks in Flour Mixture.
Heat enough oil in a skillet to coat the bottom of the pan. When oil is hot, sear shanks making sure not to crowd the pan. When golden brown on all sides, remove from skillet and transfer to roasting pan.
Add onions to skillet and brown. Then add garlic continue to saute.
Add tomato paste and cook until it turns a deep brick red.
Deglaze with red wine. Transfer mixture to roasting pan with shanks. Add beef stock to roasting pan making sure that the liquid rises at least ½ way up the shanks.
Cover roasting pan with aluminum foil and braise in the oven for 2-3 hours or until fork tender.
While the shanks are braising. Peel swiss chard by removing the leaves from the stem. Stack leaves one on top of another. Slice thinly. Thinly slice stems as well.
Remove shanks from oven when they are done. Remove shanks from pan and set aside.
Place roasting pan onto burner and bring to a simmer. Add chard. Return shanks to pan. Cover pan and return to oven. Braise for another 20 minutes.