Grilled Herb Mint Leg of Lamb with Ginger Broccoli and Raita

Grilling boneless leg of lamb, marinated with fresh herbs and garlic is always a hit. I'm grilling more and more of my veggies as well - while you're at it, use up the whole grill!

3 lb boneless leg of lamb, split

Herb Mint Marinade:

8 fresh sage leaves

3 sprigs fresh mint

palmful fresh rosemary

palmful fresh thyme

palmful fresh curry leaves (see note - optional)

3 cloves garlic

1/2 tsp salt

freshly ground black pepper

1/3 tsp crushed red pepper flakes

1/4 cup seasoned rice vinegar

1/2 cup olive oil

Raita:

1/2 cup finely chopped matchstick carrot

1/4 cup finely chopped red cabbage

2 green onions, finely sliced

1/2 Tbsp juice of fresh lime

2 cups Greek yogurt

2 crowns broccoli, cut into large pieces, big enough to grill

Broccoli seasoning:

1/4 cup Trader Joe’s Aminos, or soy sauce

1 clove garlic, finely minced

1/2 inch fresh ginger, peeled and finely minced

1 Tbsp canola oil

Place marinade ingredients up to crushed red pepper into a small food processor.

Mince herbs. Add the vinegar and oil and pulse until smooth. Transfer marinade to a casserole and place lamb in marinade.

Submerge lamb and flip several times to ensure good coverage. Allow to marinate covered, at least an hour, or preferably overnight in the refrigerator.

Meanwhile prepare the Raita by mixing the chopped veggies with the yogurt.

Set aside in refrigerator for at least an hour.

Mix together the seasoning for the broccoli in a small bowl.

Add to broccoli in a large bowl.

Toss until well coated.

When ready to cook, return lamb to room temperature. Heat grill to high. Cook lamb on high for about 2-3 minutes on each side, basting with remaining marinade. Reduce to medium and continue cooking lamb, turning often, until internal temperature reaches 140F for medium.

While lamb cooks, grill broccoli on medium heat until just crisp tender and browned a bit.

Allow lamb to rest on cutting board for 5 minutes.

Slice and serve with broccoli and raita. Serves 4-6.

Cook’s Note: I planted a curry plant in my garden. It has beautiful and fragrant light green leaves that smell of a madras curry mixture. Its formal name is Helichrysum (Bracteantha) italicum.

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