GARLIC ROSEMARY GRILLED LEG OF AUSTRALIAN LAMB
Steps:
- To make marinade, combine the cayenne, garlic, Kosher salt, ½ cup of the olive oil, 1 tablespoon of the lemon zest, ¼ cup of the lemon juice and 1 teaspoon of the rosemary. Pour over the lamb. Refrigerate lamb for 24 hours, turning every few hours to coat in marinade. Place leg on a preheated grill and cover. After 15 minutes, remove the cover and turn. Cover again. Continue to turn meat every 15 minutes until it reaches an internal temperature of 140°F, about 35-45 minutes. To make the roasted red pepper sauce, combine half of the roasted red peppers, the remaining 2 tablespoons olive oil, 2 tablespoons lemon zest, 2 tablespoons lemon juice and ½ teaspoon of rosemary in a blender. Blend until smooth. Fold in the remaining roasted red pepper. Season to taste with salt. Refrigerate until needed. To serve, slice lamb and place 6 ounces on a plate. Top with ¼ cup of chunky roasted red pepper sauce.
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A Salman
[email protected]I've made this dish several times and it's always a crowd-pleaser. The lamb is incredibly tender and the sauce is rich and flavorful. A winner!
Adil Rehan
[email protected]This was the best lamb I've ever had! The garlic and rosemary were the perfect combination of flavors. Highly recommend!
Serlym Sailor
[email protected]The lamb was a bit dry, but the sauce was excellent.
Olakunle Eniolaoluwaseyi
[email protected]Tried this recipe and it was a hit! I used a bone-in leg of lamb and it was so flavorful. The meat was fall-off-the-bone tender and the sauce was delicious. Will definitely be making this again!
Samiul
[email protected]This Garlic Rosemary Grilled Leg of Australian Lamb turned out amazing! The lamb was cooked to perfection, tender and juicy, while the rosemary and garlic infused every bite with incredible flavors. I highly recommend this recipe to anyone looking fo