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| Grilled Boneless Leg of Lamb with Black Olive Pureé Recipe |
Ingredients
- ½ seeded large lemon
- 1 cup pitted Kalamata olives
- Freshly ground black pepper and kosher salt to taste
- ½ tablespoon extra-virgin oil
- 1/2 cup finely chopped fresh herbs, such as a mix of parsley, rosemary, and thyme
- 4-4.5lb of butterflied leg lamb
- 4 large cloves of garlic, minced and mashed to a paste with a pinch of salt.
Instructions
Chop the olives until they are paste like. Whisk in half of the olive oil and 1 tablespoon of the herb mixture.In a small bowl, combine the garlic, herbs, and oil. Evenly rub the herb and garlic marinade all over the lamb, wrap in a plastic wrap and leave at room temperature for an hour approximately.
When ready, prepare a charcoal or gas grill to a medium heat of 375 degrees.
Season the lamb with salt and pepper to taste and grill. Grill for about 15-18 minutes or until the thickest part is around 120 degrees (for medium rare).
After grilling, transfer the lamb onto a chopping board and squeeze the lemon half over it, wrap (tent) in foil for about ten minutes. Slice it thinly across the grain and drizzle any leftover juice over it.
Serve with the olive puree or with potatoes and green beans or
with a green salad topped with goat cheese.
Nutritional Facts:
| Calories | 323 | Sodium | 125 mg |
| Fat | 25 g | ||
| Saturated Fat | 9 g | Carbohydrates | 1 g |
| Polyunsaturated | 2g | Dietary Fibers | 1 g |
| Monounsaturated | 13 g | ||
| Protein | 22 g | ||
| Cholesterol | 82mg | ||
Related Tags: Grilled Boneless Leg of Lamb with Black Olive Pureéة Lamb Recipes, Mediterranean Recipes, Mediterranean Diet.
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