Pat’s Grilled Leg of Lamb with Mint Vinaigrette

Name: Pat’s Grilled Leg of Lamb with Mint Vinaigrette
Yield: serves 6 to 8
Ingredients: One 7-pound leg of lamb, bone-in, trimmed of excess fat (you can have your butcher do this for you); 1/2 cup buttermilk; 1/4 cup Dijon mustard; 2 tablespoons olive oil, plus more for the grill; 6 cloves garlic, minced; 2 tablespoons chopped fresh rosemary leaves; Juice of 1 lemon; 1 tablespoon kosher salt; 2 teaspoons freshly ground black pepper; 1 recipe mint vinaigrette (recipe follows); 1 small shallot, minced; 1/3 cup finely chopped fresh mint; 1/4 cup rice-wine vinegar; Juice of 1 lemon; 1/2 cup extra-virgin olive oil; 1/2 teaspoon crushed red-pepper flakes; Kosher salt and freshly ground black pepper; (makes about 1 1/4 cups)

December 14, 2011

GINA Now, you guys know I am married to the “grill master”—and yet we never seem to think of grilling lamb! Adding the mint vinaigrette pulls the whole thing together in the best possible way: the piquant flavor of the vinaigrette contrasts perfectly with the earthy smoked lamb. It’s a grilled twist on a classic Easter dish. PAT Y’all know how I feel about my grill. She loves it when I bring her different types of meats so we can cook them to perfection. Letting these beautiful cuts of lamb soak in the marinade overnight ensures a delicious flavor, and once Gina adds her outstanding mint vinaigrette, there is nothing else for these babies to do but make it to your plate.

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