As I grew up, Easter dinner always featured a roast leg of lamb, roasted potatoes and fresh asparagus.
My brother John continues the tradition, but this year we won’t be able to attend his dinner party. Instead, I’ll be cooking my own Easter dinner. Of course, it will include lamb, but instead of roasting, I’ll grill it. The weather is perfect for cooking outside.
This recipe calls for a butterflied leg of lamb (bone out) that marinates overnight. It is one of my favorites because it’s so easy to prepare.
With it I generally serve Asparagus vinagrette and this time I’ll do the Pommes Anna — both that can be prepared in advance.
Grilled Leg of Lamb
1 butterflied leg of lamb (5-6 pounds)
¾ cup of olive oil
1/3 cup of red wine vinegar
1 clove of garlic minced
1 small yellow onion chopped
1 ½ teaspoons of Dijon mustard
2 teaspoons of salt
1 teaspoon of oregano
1 teaspoon of rosemary
½ teaspoon of freshly ground pepper
1 bay leaf, crushed
First, you’ll make the marinade. Put all of the ingredients into a zip-lock bag and blend well. The lamb typically has an elastic netting around it that you’ll need to remove.
Place the lamb in the marinade and refrigerate overnight. About two hours before cooking it, take it out of the refrigerator in order to bring it to room temperature.
If you’re using a charcoal grill you’ll need good, hot fire. Once the coals get red hot, put the lamb on, off to the side. You won’t want to cook it directly over the coals or it will burn.
Every 10 minutes turn the lamb, cooking for one hour, at the end of the hour place on a cutting board to let it rest and then serve.