Don’t know about you, but my palate really digs the charred flavor, and I’m always up for a crunch, albeit ever so subtle even with a meat, in what I’m eating. In fact, I have a dear girlfriend, T, who always asks for something crunchy whenever she’s eating anything savory I create for her~~if the crunch isn’t there, then I’ll pull out pita chips or bread sticks~~she’s gotta have her crunch. Now, to get the ‘crunch’ on this meat, I used the technique of scoring~~the scoring also let the marinade seep in more as the lamb bathed and rested in it for a few hours before putting on the grill. Once the meat was grilled the scoring allowed parts to ‘pop’ up and get some more intense flame and more crunch~~once it was sliced, oh, wow, what a party for the palate.
I’m real grateful to the folks at the American Lamb Board for their shipment of this great lamb. Since I won their contest during ‘Lamb Lover’s Month” I’ve been getting some fabulous cuts of lamb! This was a ‘butterflied’ leg of lamb cut…while most of it was super tender, juice and delicious, there were a few grisly pieces, but that’s o.k. because it just added to the chew factor! If you’re wondering why I chose ‘Red Curry’ well, it’s because of the combination of spices in it~~coriander, cumin, cardamom, chili pepper, red chili~~they all make me happy & the lamb happier!
What you need:
2 1/2 to 3 lb leg of lamb (roast)
¼ cup olive oil
¼ cup Worcestershire sauce
2 tsp red curry powder
2 tsp sea salt (divided)
1 tsp pepper
1 tsp garlic powder
2 tsp dried parsley
2 tsp dried mint
½ large lemon (juice)
1 tsp dried rosemary
What you do:
Combine the olive oil, Worcestershire sauce, red curry powder, 1 tsp salt, pepper, garlic powder, parsley, mint and lemon juice in a bowl and blend. Set aside.
Score (about ¼ to 1/2″ deep) the top of the leg of lamb (criss cross pattern). Sprinkle on 1 tsp sea salt and pat in. Cover with the bathing (marinade) sauce. Sprinkle on the dried rosemary. Let the lamb soak a few hours.
Coat the grill so the lamb won’t stick. Heat to about 400 degrees. Cook about 20 minutes/pound turning twice. Thermometer should ready about 145 degrees for medium rare and 160 for medium. Let the lamb rest about 15 minutes before serving.
©Alice D’Antoni Phillips Ally’s Kitchen