New This Month

Grilled Leg of Lamb with Preserved Lemon

  • Prep:
  • Total Time:
  • Servings: 12

Photography: Jennifer Causey


  • 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)


  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.

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