advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Grilled Leg of Lamb with Preserved Lemon

  • Prep:
  • Total Time:
  • Servings: 12
Grilled Leg of Lamb with Preserved Lemon

Photography: Jennifer Causey

Source: Martha Stewart Living

Ingredients

  • 1 preserved lemon, rinsed
  • 5 cloves garlic, chopped
  • 1 shallot, chopped
  • 2 small dried red chiles, stemmed and crumbled (about 1 teaspoon)
  • 1 cup fresh mint leaves, plus sprigs for serving
  • 1/4 cup fresh marjoram leaves, plus sprigs for serving
  • Juice and grated zest of 1 lemon, plus lemon halves for serving
  • 1/2 teaspoon coarse salt
  • 1 cup extra-virgin olive oil
  • 3 pounds boneless leg of lamb, butterflied and pounded to an even thickness (1 to 1 1/2 inches)

Directions

  1. Halve preserved lemon; remove and discard seeds and flesh. Chop skin and pulse with garlic, shallot, chiles, mint and marjoram leaves, lemon zest and juice, and salt in a food processor until coarsely ground. Stir in oil. Reserve 3/4 cup marinade.

  2. Place lamb in a baking dish; rub with remaining marinade. Refrigerate, covered, overnight.

  3. 3. Let lamb stand at room temperature 1 hour. Heat grill to medium-high. Remove lamb from marinade, brushing off excess. Grill, covered, 8 minutes. Flip; continue cooking until a thermometer inserted in center reads 130 degrees for medium-rare, about 8 minutes more. Cover loosely with foil; let rest 20 minutes. Slice thinly and serve with herb sprigs, lemons, and reserved marinade.

Related Topics