Yesterday I mentioned the amazing pre-ThanksNukkah dinner Husband prepared on Monday night. A roasted lamb is one of my favorite Hanukkah traditions so I thought I’d share his delicious grilled lamb recipe with you.
• 3-4lb of boneless lamb, either shoulder or deboned leg
• 2 tsp salt
• 2 tsp pepper
• 1 tsp Walker & Sons Slap Ya Mama Cajun Seasoning, 16 Ounce
(I love this stuff, seriously)
• 1 large or 2 medium-sized bay leaves
• 2 tbsp. olive oil
• 1/3 cup lemon juice
• 1/3 white wine
(I used Kirkland brand Pinot Grigio–it’s surprisingly good for being bargain brand)
• 1-2 sprigs of parsley
• 3-4 sprigs of rosemary
• 1-2 sprigs of mint
(I used spearmint, but the variety is really up to you)
• 3-4 sprigs of thyme
• 1-2 sprigs of basil
• A “handful” of chives (I used about 1 tsp worth)
• 1 large petal of garlic
I like to have a good mint sauce like Colmans Classic with my lamb but this preparation needs no sauce if that’s not your speed.
Combine all dry ingredients into a large mixing bowl. Add wine, olive oil, and lemon juice. Finely chop all herbs and mix into bowl as well.
Remove lamb from packaging, rinse, and pat dry. Trim off any excess fat. That is, the fat hanging off the cut. You’ll want to leave a thin layer of fat on the meat to allow it to stay moist.
Depending on the size of your lamb, you may want to cut it in half so that it cooks evenly.
Place the lamb into the mixing bowl and work your mixture into all the folds of the meat to really saturate it. (Remember to remove the bay leave from the meat before you set it on the grill though.) Cover the meat and marinade in the refrigerator for two to six hours.
Side note: never leave meat in an alcohol marinade more than 6 hours. If you do, the outside of the meat starts to break down and become mushy.
When you’re nearing the end of your marination time you can prepare your grill. When you’re ready to begin cooking, leave each side to cook for about 5-10 minutes, depending on the heat of the grill and distance to flame. This will help you get a good sear on the outside. Now you can place the lamb on the top rack to continue heating the center until it reaches a healthy 145-150 degrees. This should take about 20-25 minutes on the top rack or 15-20 minutes on the grill itself. If you prefer a charred outer coating, you can cook the meat directly on the grill for the whole cooking time. Just remember this will make the outside tougher. Once the center of the meat has reached 145-150 degrees, remove the meat from the grill to avoid overcooking.
Make sure you place the cooked lamb into a clean dish or large plate. The dish you used to marinate the lamb has a bunch of uncooked stuff that you do not want to contaminate your cooked meat. Let the meat rest for at least three to five minutes. This is a good time to make sure all your other dishes are ready to serve. After resting, cut the meat to the desired portion size and serve.
Well there you have it. One of my favorite Hannukah traditions, the roasted lamb. What do you like to eat during the holidays?