Prep Time
20 MIN
Cook Time
40 MIN
Total Time
1 HR
Servings
4
Ingredients
2 1/2-3 pounds boneless leg of American lamb
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 teaspoon Aleppo pepper or 1/2 teaspoon chili flakes
1 teaspoon ground coriander
1 cup Greek yogurt
Nectarine & tomato salad
2-3 ripe nectarines or peaches
1 cup cherry tomatoes, halved
1/2 cup fresh cilantro, chopped
Juice of a lemon
1/4 cup olive oil
1/2 teaspoon Aleppo pepper
Kosher salt & cracked pepper to taste
Directions
1. Prior to marinating, lay lamb flat and check for even thickness. Gently slice thicker parts to create an even cooking surface.
2. Score the fat cap.
3. Season lamb evenly all over with spices.
4. Rub the leg completely with yogurt. Cover and set aside.
5. Preheat the grill or smoker to 350 degrees.
6. While the grill is heating prepare salad by combining all ingredients. Set aside.
7. On the grill, place marinated lamb over direct heat to sear on both sides, roughly 5-6 minutes per side.
8. Once lamb has a nice sear, move to a cooler part of the grill to bring to temp. Continue rotating and flipping the lamb, checking for an internal temperature of 140 degrees for medium. At 140 degrees, remove lamb to rest 10 minutes. Lamb will increase in temperature to 145 degrees.
9. Slice the rested lamb against the grain and top with the salad. Enjoy!
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
