Grilled Leg of Lamb with Salsa Verde

Name: Grilled Leg of Lamb with Salsa Verde
Yield: serves 6 to 8
Ingredients: One 6-pound leg of lamb, bone in, trimmed of excess fat; 1/2 cup Greek-style yogurt; 6 garlic cloves, minced; 2 tablespoons finely chopped fresh rosemary; Juice of 1 lemon; 2 tablespoons extra-virgin olive oil, plus more for the grill; 1 tablespoon kosher salt; 1 tablespoon freshly ground black pepper; 3 lemons, halved; Salsa Verde (recipe follows); 1 cup firmly packed fresh flat-leaf parsley leaves, chopped; 3 tablespoons capers, drained, rinsed, and chopped; 2 anchovies in oil, drained and finely chopped; 2 garlic cloves, minced; 1/2 shallot, chopped; Finely grated zest of 1 lemon; 1/2 teaspoon freshly ground black pepper; Pinch of red pepper flakes; 1/2 cup extra-virgin olive oil; (makes 3/4 cup)

December 9, 2011

Bone-in leg of lamb has marvelous flavor and is a traditional roast for festive family gatherings. There is a great deal of versatility in this cut, but my favorite way to prepare it is on a grill. Slow cooking on a grill keeps the lamb really tender and moist while adding an awesome smoky taste. The yogurt and lemon marinade helps carry the deep flavors of the lamb and also gives the meat a nice crust. The lamb needs to marinate for several hours, so plan accordingly. I love this with Greek Farro Salad (page 79), a bright, refreshing complement to the charred lamb.

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