Tuesday, August 27, 2013

grilled butterflied leg of lamb with a hatch green chili chimichurri sauce and horseradish/garlic roasted veggies...

 
 
 
pete loves lamb and anytime i can find it at a good price i try to get it.. i saw this recipe grilled butterflied leg of lamb on pinterest last week and while shopping on saturday they had butterflied leg of lamb on sale it was kind of a meant to be thing.. then i saw this recipe here hatch chili chimichurri on facebook and since my amazing friend randi shared with me some of her fresh roasted hatch chilis last week, it again was a meant to be thing.. now let me tell you the chimichurri sauce is amazing.. i can't wait to put it on other meats and dishes.. but the lamb really shined in the dish.. it was garlicky and so luscious.. this was a great sunday supper.. i cut up carrots and potatoes tossed them with olive oil, horseradish and roasted garlic and roasted them in a 375 degree oven for about an hour.. they were perfect with the lamb..
 
 
i marinaded the lamb in white wine vinegar, lemon infused olive oil, 5-7 smashed roasted garlic cloves, chopped fresh parsley and oregano and of course salt and pepper...
 

seared both sides then cooked it for about an hour on the grill..


i took it off when it was about 130 degree internal temperature.. sliced thin at an angle and covered with the hatch green chili chimichurri.... ohh myyy word it was good.
 

grilled butterflied leg of lamb

prep time: 2.5 hours
cook time: about an hour
servings: 6-8

ingredients:

for lamb:

1 boneless leg of lamb, about 5-6 lbs. butterflied
1 cup white wine vinegar
1/4 cup lemon infused olive oil
5-7 smashed roasted garlic {easy way to roast your garlic is to make easy garlic confit}
1 bunch chopped fresh parsley and oregano
5-6 garlic cloves
salt and pepper

directions:

in a mixing bowl combine vinegar, lemon oil, smashed roasted garlic, parsley, oregano, salt and pepper.. whisk until well incorporated.. take a sharp paring knife and place 5-6 slits on the non fat cap side on the lamb.. then shove your garlic cloves into the slits.. place your lamb in a large ziplock bag and add marinade, seal and {squish the bag around to make sure the marinade thoroughly covers your meat} then place in the fridge for about 2 hours.. remove from fridge and bring to room temperature {about 20 minutes} before adding to your grill.. when ready to put on your grill remove from marinade bag and any left marinade discard.  preheat your grill to high.. place the lamb fat side up on the grill.. sear the one side for about 4 minutes then flip over and sear the other side, another 4 minutes.. then drop the heat to low, close the lid and continue to cook for about 35-40 minutes {check to make sure there are no flare ups} you want to maintain a temperature in your grill of about 325 {f}..  you will want the fat side up for most of the cooking because it melts down into the meat.. {lovely and delicious} once the internal temperature reaches 130 degrees remove from the grill, cover with foil and allow it to rest for about 7-10 minutes.. place on a cutting board and slice against the grain about 1/4 inch thick.. any juices that have accumulated on your cutting board pour of the sliced lamb.. serve immediately with hatch green chili chimichurri..

hatch green chili chimichurri

ingredients:

1 bunch cilantro leaves
3 medium sized roasted green chilis, peeled and stems removed
3-4 garlic cloves
2 tbslp. capers
2 tbslp. red wine vinegar
1/3 cup good quality olive oil
salt and pepper

directions:

place all the ingredients in the bowl of a food processor.. pulse until all ingredients are well combined.. put in an airtight container and refrigerate until ready to use... serve at room temperature over meat, fish or veggies..

roasted garlic/horseradish potatoes and carrots

ingredients:

3 carrots, peeled and chunked up
5-6 honey gold potatoes, washed and chunked up
1/4 cup olive oil
4-5 smashed roasted garlic cloves
1 tblsp. prepared horseradish

directions:

pre heat oven to 375 degrees {f}.. line a baking sheet with foil.. place your cut up carrots and potatoes on the baking sheet.. in a small mixing bowl combine olive oil, garlic and horseradish.. whisk until well incorporated.. pour over veggies.. using your hands toss the veggies in the garlic/horseradish oil and make sure they are evenly coated.. place sheet in oven and cook for about 30 minutes.. remove from oven and with a spatula toss the veggies so they are cooking on the other side.. put back in the oven and cook another 30 minutes.. you might want to check on them to make sure they are evenly cooking.. once done remove from oven and serve immediately..

enjoy and get cook'n!!

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