Grilled lamb leg
Description
The dish is prepared without unnecessary complications. After a week in Turkey, I just can't quit lamb. Lamb is a specific meat, especially in our region, where you can hardly find it even if you're searching with a flashlight. But I didn't give up! I found a fresh leg of lamb from a local butcher and decided to grill it. The hardest part is properly removing the bone, but you can ask the butcher to do it for you. After that, it's plain sailing. The main thing is to heat the grill well and not overcook the leg. The finished dish can be served right away.
Instructions
- 1
Step 1
1. First, remove the bone from the lamb leg. Cut the meat and pull out the bone.
- 2
Step 2
2. Make small "pockets" in the lamb as shown in the picture.
- 3
Step 3
3. Peel the garlic and finely chop it. Rinse the rosemary and remove the leaves from the stems, or simply chop the stems. Fill the pockets on the lamb leg with the mixture of rosemary and garlic, and generously season the entire surface of the lamb with the spices.
- 4
Step 4
4. Transfer the lamb to a sheet of foil. Sprinkle with balsamic or wine vinegar (or regular vinegar) and season with freshly ground pepper. Use freshly ground pepper! You can secure the pockets with small skewers, which will help the leg hold its shape. Roll up the boneless stuffed lamb leg into a tight roll, wrap it in foil, and let it rest in a cool place for two to three hours.
- 5
Step 5
5. After the time specified in step 4, grill the lamb leg. Remember that the piece of meat is quite thin, so grill it for a very short time.
- 6
Step 6
6. Place the grilled lamb leg on a plate and let it rest for 10-15 minutes. Then slice and serve with vegetables, your favorite bread, and lingonberry or cranberry jam. Enjoy!