Grill something different for a crowd. The lemon and spices lend this dish an exotic flavor and a change from steak though our beef is amazing, too.
Ingredients for 12 servings or adjust for smaller parties
- 1 boneless Hollister Hill Farm butterflied leg of lamb, 5 to 6 pounds, well trimmed
- 2 ½ teaspoons kosher salt
- 1 ½ teaspoons black pepper
- 7 garlic cloves, grated or minced
- ¼ cup chopped fresh thyme leaves
- ¼ cup chopped fresh oregano or marjoram leaves
- 2 teaspoons ground cumin
- 1 teaspoon crushed red pepper flakes
- Finely grated zest of 2 lemons
- 5 tablespoons fresh lemon juice, more as needed
- 5 tablespoons extra-virgin olive oil
- ¾ cup chopped parsley
- ½ cup chopped cilantro
- ½ cup chopped mint
- 2 scallions, white and green parts, thinly sliced
- Pat lamb dry with paper towels and place on a rimmed baking sheet. Season all over with salt and pepper.
- Set aside 1 teaspoon of the garlic. In a bowl, combine remaining garlic with thyme, oregano or marjoram, cumin, red pepper flakes, lemon zest and 2 tablespoons lemon juice. Drizzle in about 1 tablespoon oil, just enough to create a sandy paste. Rub mixture all over lamb. Cover with plastic wrap and let marinate for at least 1 hour or, even better, overnight in the refrigerator.
- Prepare the salsa verde: In a small bowl, combine a pinch of salt, the remaining teaspoon garlic, remaining 1/2 tablespoon lemon juice, 3 tablespoons lemon juice, parsley, cilantro, mint and scallion and stir well. Drizzle in remaining oil. Season with lemon zest, lemon juice, salt and pepper to taste. Let the mixture sit for at least 30 minutes before serving to allow the flavors to meld and mellow.
- Heat grill to high. Place lamb over heat and grill 12 to 17 minutes per side, monitoring to make sure it’s not burning, until a thermometer inserted into the thickest part reads 120 degrees for rare and 130 for medium. Let rest for 10 minutes before slicing and serving with the salsa verde.