Lavender-Marinated Leg of Lamb
- ACTIVE: 30 MIN
- TOTAL TIME: 1 HR 20 MIN
- SERVINGS: 8
Try to butterfly the lamb so it's about the same thickness all over and will cook evenly on the grill or have the butcher do it for you. The lamb is marinated overnight, so plan accordingly.
- One 5 1/2-pound butterflied leg of lamb, trimmed
- 4 anchovy fillets, cut crosswise into 24 pieces
- 2 garlic cloves, each cut into 6 slices and halved lengthwise
- 2 teaspoons minced rosemary
- 1/4 cup extra-virgin olive oil, plus more for serving
- 1/4 cup dry white wine
- 1 tablespoon dried lavender (see Note)
- Salt and freshly ground pepper
- Lemon wedges, for serving
- Using a small, sharp knife, make 24 incisions all over the lamb. Stuff each incision with a piece of anchovy and garlic and a pinch of the rosemary. In a roasting pan, combine the 1/4 cup of olive oil with the wine and lavender. Add the lamb and coat well. Cover and refrigerate overnight.
- Light a grill. Bring the lamb to room temperature and season with salt and pepper. Grill the lamb over a moderately low fire for about 40 minutes, or until lightly charred and an instant-read thermometer inserted in the thickest part registers 125° for medium rare. Transfer the lamb to a carving board, cover with foil and let rest for 10 minutes before thinly slicing it. Serve with lemon wedges and additional olive oil.
A Bordeaux-style red with subtle tannins will enhance the earthiness of the lamb without overpowering it.
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