• 8servings
  • 75minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Australian leg of lamb, boneless

  2. 1 tsp cayenne pepper

  3. 2 tsp garlic, chopped

  4. 2 tsp Kosher salt, divided, to taste

  5. 1 cup extra virgin olive oil

  6. 1 tbsp lemon zest, divided

  7. 1 cup lemon juice, divided

  8. 1 tsp fresh rosemary, chopped

  9. 18 ounce roasted red pepper (about 5 peppers/3 cups)

  10. 2 tbsp extra virgin olive oil, divided

  11. 2 tbsp lemon zest, divided

  12. 2 tbsp lemon juice, divided

  13. 2 tsp fresh rosemary, chopped

Instructions Jump to Ingredients ↑

  1. To make the marinade, combine the cayenne, garlic, Kosher salt, 1 cup of the olive oil, 1 tablespoon of the lemon zest, 1 cup of the lemon juice and 1 teaspoon of the rosemary.

  2. Pour over the lamb. Refrigerate lamb for 24 hours, turning every few hours to coat in marinade.

  3. Place lg on a preheated grill and cover.

  4. After 15 minutes, remove the cover and turn. Cover again.

  5. Cover again. Continue to turn meat every 15 minutes until it reaches an internal temperature of 140F, about 35-45 minutes.

  6. 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 teaspoon of rosemary in a blender.

  7. Blend until smooth.

  8. Fold in the remaining roasted red pepper.

  9. Season to taste with salt. Refrigerate until needed.

  10. To serve, slice lamb and place 6 ounces on a plate. Top with cup of chunky roasted red pepper sauce.


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