This week’s recipe was submitted by our Woodinville wine friend, Sarah Fitzgibbon, whom recently made this summer dish for lunch. We thought that all of our lamb lovers out there would love this easy prep dish for lunch or for an end of summer patio soirée with friends. Sarah paired it with a “wonderful bottle” of The Woodhouse Wine Estates, 2013 Kennedy Shah Malbec… and she was delighted with the pairing. Enjoy!
Ingredients and Recipe Prep:
- Butterflied leg of lamb
- 1c plain greek yogurt (wallaby is the brand I use)
- 3-4T *Villa Jerada Ras al Hanout
- 1/4c olive oil
- lemon wedges
- chopped basil for garnish
The grill needs to get smokin’ hot – adjust while cooking.
Season the lamb with salt, black pepper, then the Ras al Hanout.
Rub the seasoning into all the crevices.
Massage the leg with the yogurt and olive oil.
(it can be grilled immediately or allowed to sit overnight to marinate)
Cook on the grill for 15-20 mins turning as the sides brown. The timing
really depends on how you like your lamb. Personally I prefer more med-med well with the leg cut. Usually when the internal temp hits 140-145F I will take it off the grill to rest for another 10 minutes before slicing. The beauty of the butterflied cut is the reduced cooking time. Adjust the grill temp if the lamb is charring too quickly.
Garnish with lemon, a splash of olive oil, and the basil. Serve with ratatouille and tomato salad with cucumbers and feta.
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