One of my favorite spring time meals is grilled leg of lamb. There is something so fresh and springy about it. Paired with asparagus and you have the perfect Sunday dinner for Spring. This meat has a ton of wonderful deep flavor, and builds a lovely crispy crust on the outer edge. If you are not familiar with cooking with lamb, don't be intimidated, its just as easy to prepare as steak, it just needs to rest a bit long at the end.
6 lb boneless leg of lamb
6 garlic cloves, smashed
1/2 cup dijon mustard
1/2 cup olive oil
1/4 cup white wine
2 tablespoons fresh chopped rosemary
1/2 tsp fresh lavender
2 tablespoons fresh lemon juice
lavender salt and pepper
Mix your marinade ingredients and lamb in a large tupperware and let it sit overnight. Remove your lamb from the fridge 1 hour prior to grilling. When ready to grill, remove your lamb from the marinade and sprinkle it liberally with salt and pepper. Grill on medium high heat for about 15 minutes per side. Let rest for at least 20 minutes prior to cutting it, and be sure to slice against the grain of the meat.
Hope you enjoy this hearty stick to your ribs meal while we all welcome spring back into the mix! Bon appetite!