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Grilled Lamb with Savory Mint Relish
MADE OUTDOORS The zesty relish does all the work in this simple grilled-lamb recipe. (Photo: The Junior League of Houston)
From Peace Meals
Savory Mint Relish:
¼ cup capers, soaked in water for 30 minutes, drained and coarsely chopped
½ cup chopped fresh Italian flat leaf parsley
⅓ cup chopped green onions
½ cup chopped fresh mint
½ cup fresh lemon juice
2 teaspoons grated lemon zest
1 cup extra virgin olive oil
1 teaspoon crushed red pepper
1½ teaspoons coarse salt
1½ teaspoons freshly ground pepper, divided
Lamb:
3 pounds butterflied leg of lamb
3 cloves garlic, minced
1½ teaspoons salt
1 teaspoon freshly ground pepper
1 teaspoon crushed red pepper
Combine the relish ingredients in a medium bowl; set aside. Place the lamb in a baking dish. Combine the garlic, salt, pepper and red pepper; rub on the surface of the lamb. Pour ½ cup of the relish over the lamb, turning to coat evenly. Lightly oil the grill and preheat to medium-high. Grill the lamb until a meat thermometer reads 135 degrees F, turning occasionally, about 20 to 25 minutes. Remove from the grill and let rest for 15 minutes. Thinly slice the lamb across the grain and arrange on a platter. Serve with the remaining Savory Mint Relish.
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