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Gallery Grilled Leg of Lamb with Preserved Lemon Credit: Jennifer Causey Recipe Summary prep: 40 mins total: 1 hr Servings: 12

Ingredients Ingredient Checklist 1 preserved lemon, rinsed 5 cloves garlic, chopped 1 shallot, chopped 2 small dried red chiles, stemmed and crumbled (about 1 teaspoon) 1 cup fresh mint leaves, plus sprigs for serving 1/4 cup fresh marjoram leaves, plus sprigs for serving Juice and grated zest of 1 lemon, plus lemon halves for serving 1/2 teaspoon coarse salt 1 cup extra-virgin olive oil 3 pounds boneless leg of lamb, butterflied and pounded to an even thickness (1 to 1 1/2 inches)

Gallery Grilled Leg of Lamb with Preserved Lemon Credit: Jennifer Causey

Recipe Summary prep: 40 mins total: 1 hr Servings: 12

Grilled Leg of Lamb with Preserved Lemon      Credit: Jennifer Causey

Grilled Leg of Lamb with Preserved Lemon

Credit: Jennifer Causey

Grilled Leg of Lamb with Preserved Lemon

Recipe Summary prep: 40 mins total: 1 hr Servings: 12

Recipe Summary

prep: 40 mins total: 1 hr

Servings: 12

prep: 40 mins

total: 1 hr

prep:

40 mins

total:

1 hr

Servings: 12

12

Ingredients

Ingredients

  • 1 preserved lemon, rinsed 5 cloves garlic, chopped 1 shallot, chopped 2 small dried red chiles, stemmed and crumbled (about 1 teaspoon) 1 cup fresh mint leaves, plus sprigs for serving 1/4 cup fresh marjoram leaves, plus sprigs for serving Juice and grated zest of 1 lemon, plus lemon halves for serving 1/2 teaspoon coarse salt 1 cup extra-virgin olive oil 3 pounds boneless leg of lamb, butterflied and pounded to an even thickness (1 to 1 1/2 inches)

Directions

Halve preserved lemon; remove and discard seeds and flesh. Chop skin and pulse with garlic, shallot, chiles, mint and marjoram leaves, lemon zest and juice, and salt in a food processor until coarsely ground. Stir in oil. Reserve 3/4 cup marinade.

Place lamb in a baking dish; rub with remaining marinade. Refrigerate, covered, overnight.

  1. Let lamb stand at room temperature 1 hour. Heat grill to medium-high. Remove lamb from marinade, brushing off excess. Grill, covered, 8 minutes. Flip; continue cooking until a thermometer inserted in center reads 130 degrees for medium-rare, about 8 minutes more. Cover loosely with foil; let rest 20 minutes. Slice thinly and serve with herb sprigs, lemons, and reserved marinade.

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All Reviews for Grilled Leg of Lamb with Preserved Lemon

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All Reviews for Grilled Leg of Lamb with Preserved Lemon

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest