Grilled Leg of Lamb with Thai Marinade
Marinated in a bright mixture of kaffir lime leaves, lemongrass, and curry, the lamb is first seared directly over the heat, then finished by indirect heat. Having the leg bones removed and the meat butterflied lets it cook evenly on the grill. Chef Donier suggests serving this with a cheese polenta, grill-roasted yellow peppers, and grill-roasted tomatoes.
- Olive Oil - 3 tablespoons
- Kaffir Lime Leaves - 20
- Lemongrass stalks - 3
- Curry powder - 3 tablespoons
- Garlic Cloves - 12, peeled
- Leg of Lamb - 8 pounds, boneless, butterflied
- Salt - 2 tablespoons
- Freshly ground pepper
Combine the olive oil, lime leaves, lemongrass, curry powder, and garlic cloves. Rub the mixture over both sides of the lamb. Place on a baking sheet, cover with plastic wrap, and refrigerate 24 hours or overnight. Season with salt.
Prepare the grill for indirect cooking: Light a charcoal grill and let the coals burn until covered with light grey ash. Move the coals into a circle around the outside of the fire grate and place a drip pan in the center. Place the cooking grate on top and let heat for 1 to 2 minutes. Or, light a gas grill according to manufacturer’s directions.
Place the lamb on the cooking grate directly over the heat source. Sear 10 minutes on each side. Move to the center of the grate and complete cooking by indirect heat: cook 30 to 45 minutes, to 150 F for medium-rare, or to desired degree of doneness. Turn once halfway through the cooking time.
Remove from heat and let rest on serving platter for 5 to 10 minutes. Slice into 1/4-inch slices.