Garlic Rosemary Grilled Leg of Australian Lamb

Servings:

Cooking Time:

Ingredients:

• 1 Australian leg of lamb, boneless
• 1 tsp cayenne pepper
• 2 tsp garlic, chopped
• 2 tsp Kosher salt, divided, to taste
• 1 cup extra virgin olive oil
• 1 tbsp lemon zest, divided
• 1 cup lemon juice, divided
• 1 tsp fresh rosemary, chopped
• 18 ounce roasted red pepper (about 5 peppers/3 cups)
• 2 tbsp extra virgin olive oil, divided
• 2 tbsp lemon zest, divided
• 2 tbsp lemon juice, divided
• 2 tsp fresh rosemary, chopped

Instructions:

• To make the marinade, combine the cayenne, garlic, Kosher salt, 1 cup of the olive oil, 1 tablespoon of the lemon zest, 1 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 lg on a preheated grill and cover.
• After 15 minutes, remove the cover and turn. Cover again.
• 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 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 cup of chunky roasted red pepper sauce.

This recipe submitted by Maria!