Garlic Rosemary Grilled Leg of Australian Lamb

Name: Garlic Rosemary Grilled Leg of Australian Lamb
Prep time: 24 h
Cook time: 45 min
Total time: 24 h 45 min
Yield: 8 serving(s)
Ingredients: 1 australian leg of lamb, boneless; 1 teaspoon cayenne pepper; 2 tablespoons garlic, chopped; 2 teaspoons kosher salt, divided, to taste; 1/2 cup extra virgin olive oil; 1 tablespoon lemon zest, divided; 1/4 cup lemon juice, divided; 1 teaspoon fresh rosemary, chopped; 18 ounces roasted red peppers (about 5 peppers/3 cups); 2 tablespoons extra virgin olive oil, divided; 2 tablespoons lemon zest, divided; 2 tablespoons lemon juice, divided; 1/2 teaspoon fresh rosemary, chopped

Submitted by Chef #1271504

"If you like fresh rosemary and grilled juicy lamb as much as I do this is a recipe for you!"

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photo by Emily R.

Ready In:: 24hrs 45mins
Ingredients:: 13
Serves:: 8

ingredients

australian lamb
1 australian leg of lamb, boneless
marinade
1 teaspoon cayenne pepper
2 tablespoons garlic, chopped
2 teaspoons kosher salt, divided, to taste
¹⁄₂ cup extra virgin olive oil
1 tablespoon lemon zest, divided
¹⁄₄ cup lemon juice, divided
1 teaspoon fresh rosemary, chopped
roasted red pepper sauce
18 ounces roasted red peppers (about 5 peppers/3 cups)
2 tablespoons extra virgin olive oil, divided
2 tablespoons lemon zest, divided
2 tablespoons lemon juice, divided
¹⁄₂ teaspoon fresh rosemary, chopped

directions

To make marinade, combine the cayenne, garlic, Kosher salt, ½ cup of the olive oil, 1 tablespoon of the lemon zest, ¼ cup of the lemon juice and 1 teaspoon of the rosemary. Pour over the lamb. Refrigerate lamb for 24 hours, turning every few hours to coat in marinade.
Place leg on a preheated grill and cover. After 15 minutes, remove the cover and turn. Cover again. Continue to turn meat every 15 minutes until it reaches an internal temperature of 140°F, about 35-45 minutes.
To make the roasted red pepper sauce, combine half of the roasted red peppers, the remaining 2 tablespoons olive oil, 2 tablespoons lemon zest, 2 tablespoons lemon juice and ½ teaspoon of rosemary in a blender. Blend until smooth. Fold in the remaining roasted red pepper. Season to taste with salt. Refrigerate until needed.
To serve, slice lamb and place 6 ounces on a plate. Top with ¼ cup of chunky roasted red pepper sauce.