|Meat Eater's Delight: juicy, tender grilled butterflied lamb!|
Last weekend, for Sunday dinner, I found a beautiful, small piece of free-range, organic lamb at the butcher, already boned and butterflied. All it needed was a little marinating in a simple garlicky mixture of fresh garlic, Herbes de Provence, red wine and olive oil. And then a short visit on a hot grill. Perfection. Good meat doesn't need a lot of ornamentation. Ours turned out to be a spectacular dinner, and my lamb-hating husband scarfed down every bit on his plate.
|Be sure your grill is hot enough to cook before your start. 450°F.|
Note: To make this Simple Grilled Lamb, you'll need some simple math skills to multiply the ingredients according to the number of people you plan to serve. The meat should be evenly butterflied to just over 1" thick. Also, please be sure your Herbes de Provence mixture contains lavender; it doesn't have taste anywhere as good without it. When you remove the meat from the grill notice that the grain of the meat will likely go in different directions in the leg, as it's comprised of several different muscles. Be sure to pay attention to where the grain shifts direction as you carve the cooked meat to keep cutting against the grain. This will insure every bite will be meltingly tender.
Simple Grilled Lamb
1 pound of butterflied leg of lamb for every two people you plan to serve
2T of Herbes de Provence per pound of meat
3 minced garlic cloves for each pound of meat
1teas. kosher salt per pound of meat
1/2 cup dry red wine per pound of meat
2T extra virgin olive oil per pound
1 big grind of fresh ground pepper per pound.
Place the meat in a big zip top bag. Combine everything else and pour over. Seal the bag and refrigerate 6 to 8 hours, turning over occasionally bathe the meat in the marinade evenly.
|No fancy ingredients, just herbs, garlic , wine and oil. Perfection.|
Nice with a light dry red wine, pureed cauliflower and steamed greens with oil and garlic.