Grilling lamb

Aug 23, 2010

from Oswald at Large by Oswald Rivera

The summer season is almost over and Labor Day is just around the corner. That one, possibly last time, to get some mileage out of the old grill. Instead of the usual hot dogs, burgers or, even fish, how about grilling lamb? Yes, lamb. It's quick, easy, and delicious. So, put some pizzaz in the last grill outing.

In the recipe given below you can use boneless leg of lamb or rolled leg of lamb. If using a butterflied leg of lamb, just spread out flat. If using a rolled leg of lamb, cut and remove the netting from the leg, then with a sharp knife cut the seam along the smallest edge of the leg where the bone has been removed, and spread the meat out flat.

SIMPLE GRILLED LAMB

1 boneless leg of lamb or rolled leg of lamb, about 3 pounds
1/2 cup plain yogurt
Juice of 1/2 lemon
3 tablespoons olive oil
4 cloves garlic, peeled and minced
1 small onion, chopped
1 tablespoon copped fresh ginger
1 teaspoon ground cumin
Salt to taste
1/2 teaspoon ground black pepper
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1 tablespoons chopped fresh rosemary or 1 tablespoon dried

1. Place the meat in a glass, ceramic, stainless steel or other non-reactive dish. Combine the remaining ingredients, and pour the mixture over the meat. Let the meat marinate, covered, in the refrigerator at least 8 hours or, preferably, overnight.
2. Remove the meat from the marinade and let some of the excess drip off. Cook the meat over charcoal or on a gas grill for 10-12 minutes. Turn and finish cooking for about 7-10 minutes or until desired doneness. The entire cooking time should be just less than 20 minutes.
Yield: 6 to 8 servings.