Drool worthy lamb has just made its way on my summer grilling menu. There’s no way I’m just going to have something this delicious only on Easter.
Easter Lamb made me think about how good it would be good at pretty much any time? For instance, think Mediterranean dinner with a little Tabouleh on the side or salad with Tzatziki sauce.
And speaking of salad, Greek salad sounds amazing. Fresh cucumber and sweet red onion pair nicely with kalamata olives and feta cheese on a bed of greens. How much better would that same salad be with a little sliced, grilled lamb? Irresistible, right?
Check out how my lamb turned out, and grab the recipe below to try it yourself.
Try my recipe and I bet you’ll find it a nice addition to your summer menu.
- 1 leg of lamb
- 2 tablespoons dried mustard seed
- 4 springs fresh parsley
- 3 sprigs fresh rosemary
- 1 bulb garlic
- 2 tablespoons paprika (try smoked if you decide to place it in the oven rather than grill it)
- ¼ c red wine
- Kosher salt
- Freshly ground pepper
1 leg of lamb
2 tablespoons dried mustard seed
4 springs fresh parsley
3 sprigs fresh rosemary
1 bulb garlic
2 tablespoons paprika (try smoked if you decide to place it in the oven rather than grill it)
¼ c red wine
Freshly ground pepper
Ground mustard seeds, parsley, rosemary, garlic cloves, and paprika in a food processor.
Add wine and blend further to make a paste.
Rub the paste all around the lamb.
Sprinkle with kosher salt and freshly ground pepper
Cover and let the rub sit on the lamb for 6 to 24 hours (the longer the better)
Bake of 400 for 30 minutes and reduce the heat to 350 to cook for 1 hour 45 mins to 2 hours.
Cooking time can vary depending upon the size of your lamb leg and whether or not it has the bone in it.
Serve with Tzatziki sauce or mint jelly or whatever you love to have with lamb.
Enjoy, and let me know how you like it.
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