Skip to main content

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.


Comments

Popular posts from this blog

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Vinaigrette Erique 2.0

From the archives:  Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well.  In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique.  It's great, yet I have been looking for something slightly more modern and upbeat.  So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F.  Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized.  Add the garlic and cook for about 2 more minutes.  Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl.  Whisk this mixture into the boiling sauce until thickened.  Add mushrooms and salt and pepper to taste.   Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay...