Grass-fed lamb marinated in lots of garlic, rosemary, and lemon juice and zest grills quickly thanks to slicing it into pieces
Is Grass-Fed Lamb Healthy?
Grass-fed lamb is a significant source of heart healthy omega-3 fatty acids. It is also high in vitamin B12, which protects against neuropathy, and important minerals like magnesium, which plays a role in over 300 functions in the body. Lamb is also a good source of copper and zinc, which support a healthy immune function.
What Does Lamb Taste Like?
Lamb has a reputation for having a “gamey” taste, but this marinade, which has both lemon juice and zest, not only removes the gaminess, but helps to make it tender.
Is it OK if Lamb is Pink Inside?
Most lamb cuts are served either rare or medium rare, but medium is fine too. Any more than medium, and the lamb will likely be tough.
How to Prepare Lamb for Grilling
I trim all of the visible fat. This keeps the lamb from flaming up on the grill which would char and burn the outside. I also slice the leg of lamb in lengthwise strips. The leg meat will have varying thicknesses, and slicing into pieces allows you to have pieces with like thicknesses which will help with uniform doneness when grilling.
I also butterfly some of the very thick pieces to about two inches of thickness.
If you do not feel comfortable butterflying the lamb and cutting it into pieces, ask your butcher to do it for you.
Instagram Tutorial
Grilled Boneless Marinated Leg of Lamb
Serves 4
Ingredients
Boneless leg of lamb about 3-1/2 pounds
6 cloves garlic, pressed or minced
Zest and juice of one large lemon
2 tablespoons tamari or soy sauce
1 heaping tablespoon stone ground mustard
¼ cup chopped fresh rosemary
1 heaping teaspoon ground pepper
2 tablespoons extra virgin olive oil
Procedure
Trim visible fat from outside of leg of lamb
Cut into lengthwise pieces about 4” wide, butterflying thicker pieces so all pieces are lamb are about the same thickness
Trim any remaining visible fat from the inside portion
Mix all remaining ingredients in a bowl, and add lamb, coating each piece with marinade
Cover, refrigerate, and marinate 4-6 hours
Remove from refrigerator one hour before preheating grill
Preheat grill to medium low, about 300 degrees F
Grill lamb pieces 5 minutes per side, or until done to your liking
Rest loosely covered 10 minutes, slice against the grain, and serve
