Wood Grilled Butterflied Leg of Lamb & Asparagus
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Recipe Provided By
"Rustic Joyful Food"Prep Time
20 min
Cook Time
-- min
Total Time
-- min
Servings
4
Ingredients
- 2 pounds boneless leg of American Lamb
- 1 cup plain Greek-style yogurt
- 1/2 teaspoon black pepper
- Pinch red chili flakes
- 2 cloves garlic, crushed
- Salt, to taste
Herbed Yogurt
- 1 cup plain Greek-style yogurt
- 1/2 cup flat leaf parsley
- 1/2 cup cilantro
- 2 tablespoons olive oil
- 3 green onions
- 1 garlic clove
- Salt and pepper, to taste
Red Pepper Pesto
- 1 red bell pepper, seeded, sliced
- 1/2 cup flat leaf parsley
- 1/2 cup cilantro
- 1/2 cup olive oil
- 1/3 cup shredded Parmesan
- 1 garlic clove
- 1 lemon, juiced
- Salt and pepper, to taste
Directions
Remove butcher’s twine from lamb; slice through thickest parts of the leg to make one uniform cut.
In a gallon-sized freezer bag, combine lamb, yogurt, pepper, chili flakes and garlic; refrigerate overnight. When it’s time to grill, heat grill/smoker to 350°F. Place lamb on center rack; season with salt. Depending on thickness of your cut, grill 7 to 9 minutes per side for medium. When the meat is flipped, add asparagus to the grill; cook alongside the meat while it finishes. Remove meat and asparagus at the same time. Dress asparagus with Red Pepper Pesto; season with salt after cooking.
For the Herbed Yogurt: In a food processor, combine yogurt, parsley, cilantro, oil, onions, garlic, salt and pepper; pulse until chopped and smooth. Spoon yogurt into a dish.
For the Red Pepper Pesto: In a food processor, combine bell pepper, parsley, cilantro, oil, Parmesan, garlic, lemon juice, salt and pepper; pulse several times, taste for seasoning.
To serve: Slice lamb against the grain; serve with Herbed Yogurt, Red Pepper Pesto and asparagus.
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
