Grilled leg of lamb with asparagus and mint chimichurri sauce
Votes: 1
Time: 1 hour 45 minutes plus marinating time
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
The combination of lamb and mint has become a classic. This aromatic herb perfectly complements the fatty meat with its freshness, and together they create a stunning flavor. Grill a leg of lamb and serve it with a Latin American chimichurri sauce made with mint chopped with parsley, garlic, lemon juice, and olive oil. Before grilling, marinate the meat for several hours in a lemon-garlic marinade. To achieve a perfect crust, grill the leg of lamb over direct heat first, then transfer it to an indirect grill away from the hot coals. Grilled asparagus is the perfect accompaniment to a charcoal-grilled dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 boneless leg of lamb weighing 2.5 kg.
- 9 cloves garlic, 7 crushed and 2 whole
- 3/4 tbsp. + 2 tbsp. l. olive oil
- 0.5 cup freshly squeezed lemon juice
- 1 kg asparagus, trimmed
- 2 tbsp. fresh parsley leaves
- 2 tbsp. fresh mint leaves
We recommend
Cooking the dish according to the recipe:
- In a large bowl, combine 7 cloves garlic, 1/4 cup olive oil, 1/4 cup lemon juice, 1 tablespoon salt, and 1.5 teaspoons pepper. Rub the marinade over the entire surface of the lamb in the bowl, then tie it tightly and marinate in the refrigerator for at least 3 hours.
- Preheat the grill to medium heat and prepare both direct and indirect heat. Grill the lamb over direct heat, turning frequently, until well-cooked, about 8 minutes per side.
- Then transfer the meat to indirect heat, cover, and cook, turning occasionally, until the internal temperature reaches 125°F (52°C) for medium, about 50 minutes. Transfer the lamb to a cutting board and let rest for 15 minutes.
- Toss the asparagus with 2 tablespoons of olive oil and season with salt and pepper. Grill the asparagus until tender, 6-8 minutes.
- In a food processor, puree the remaining 2 whole garlic cloves with the parsley, mint, remaining 1/2 cup oil, remaining 1/4 cup lemon juice, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Serve the sliced lamb with asparagus and chimichurri sauce.
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