Grilled Leg of Lamb with Preserved Lemon

Name: Grilled Leg of Lamb with Preserved Lemon
Prep time: 40 min
Total time: 60 min
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; 0.25 cup fresh marjoram leaves, plus sprigs for serving; Juice and grated zest of 1 lemon, plus lemon halves for serving; 0.5 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 ½ inches)

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By

Martha Stewart Test Kitchen

Updated on March 26, 2018

easter-los-angelos-brunch-garden-foodlamb02-md110200.jpg — Photo: Jennifer Causey

Prep Time:

40 mins

Total Time:

1 hr

Servings:

12

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
¼ cup fresh marjoram leaves, plus sprigs for serving
Juice and grated zest of 1 lemon, plus lemon halves for serving
½ 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 ½ inches)

Directions

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