Recipes Ingredients Meat & Poultry Lamb Recipes Grilled Leg of Lamb with Preserved Lemon Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 26, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Prep Time: 40 mins Total Time: 1 hrs 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. Rate it Print