Grilled Marinated Leg of Lamb
with Grilled Flatbread, Tomato-Cucumber Salad, Local Leaf Lettuce and Tzatziki
If you like lamb, and especially gyros, you will love this. Lamb on the Barbie is one of lifes simple pleasures. With a vibrant, salsa-like salad, a cool, refreshing sauce, a few leaves of fresh, out-of-the-garden lettuce and some soft yet toasty flatbread, this is by far one of my favorite sandwich-like dishes of all.
Yields approx 8 servings
Ingredients:
Lamb:
1 Leg of Lamb, trimmed of fat, boned out, butterflied (see butcher)
1/2 c. Olive Oil, Extra Virgin
1 Lemon, juice of
3 Garlic Cloves, fresh, chopped
2 Tb. Oregano, fresh, chopped
2 Tb. Thyme, fresh, leaves picked
2 Bay Leaves
To Taste: Kosher or Sea Salt and lots of Black Pepper, freshly ground
Tzatziki Sauce:
1 c. Yogurt, plain, drained overnight in cheesecloth in a colander over a bowl
1/4 c. Sour Cream
1 Seedless Cucumber, peeled, seeded, finely chopped
1 Tb. Dill, fresh, chopped
1 Garlic Clove, fresh, peeled and minced
1/2 Lemon, freshly squeezed juice of
To Taste: Kosher or Sea Salt and lots of Black Pepper, freshly ground
Tomato, Cucumber and Red Onion Salad:
4 Tomatoes, ripe and juicy, large dice
1/2 Red Onion, julienne
1 Cucumber, sliced thinly into half moons
2 Tb. Olive Oil, Extra Virgin
1 Tb. Red Wine Vinegar
1/4 tsp. Oregano, dried
1 Tb. Basil, fresh, chiffonade
To Taste: Kosher Salt and Black Pepper, freshly ground
As Needed: Pita, Naan or other fresh Flat Bread, grilled to warm and brown slightly
As Needed: Leaf Lettuce
Directions:
For the leg of lamb: Up to 3 days in advance to cooking, combine liquid ingredients and herbs. Season to taste with salt and pepper. In a non-reactive large container with a tight-fitting lid, pour marinade over lamb and turn to coat. Cover and refrigerate until one hour before ready to grill.
For the tzatziki sauce: Up to 3 days in advance, combine tzatziki ingredients in a small bowl and mix well. Cover and refrigerate until ready to serve.
For the tomato-cucumber salad: On the day of cooking, combine all salad ingredients and toss well to combine. Season as needed, cover and refrigerate until ready to serve.
To grill the lamb: Start with a well cleaned and oiled, preheated, medium-hot wood, gas or charcoal grill. While fire is being prepared, remove lamb from marinade and allow to come to room temperature for roughly one hour. Re-season lamb with fresh salt and pepper. Place lamb directly over heat and grill until well marked. Rotate 90 degrees and mark briefly. Flip and mark briefly on second side. Move lamb off to lower or indirect heat, rotating 90 degrees and cooking to desired doneness: 15-25 minutes to medium, depending on heat of fire. Rest for 5-10 minutes before slicing.
Presentation:
Briefly warm and brown flatbreads over direct heat. Take a flatbread and add a leaf or two of lettuce. Add a few sliced of grilled lamb. Add a spoonful of tomato-cucumber salad and drizzle on tzatziki sauce. Roll to close and dig in.
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