Grilled Leg of Lamb with Mint Chimichurri Recipe

Grilled Leg of Lamb with Mint Chimichurri Recipe

Our Grilled Leg of Lamb with Mint Chimichurri recipe combines the strong flavors of the lamb with a nice fresh mint chimichurri. This recipe is perfect for a special occasion.

This recipe is property of GreatChefRecipes.com

Ingredients:
1 6-pound bone-in leg of lamb
1 cup rosemary leaves
2 whole garlic bulbs, cloves peeled
3/4 cup extra virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 cup chopped fresh mint
Mint Chimichurri to Serve (Get the recipe here)

Directions:
1. In a food processor, combine rosemary, garlic, olive oil and blend until ingredients are finely chopped.
2. Season lamb all over with salt and pepper.
3. Then cover lamb with rosemary mixture.
4. Prepare grill for medium-high, indirect heat.
5. Grill lamb fat side up over direct heat for 10-minutes, then flip for another 5-10 minutes. Watch for flair ups and move to the cooler section of the grill if it does flair up.
6. Once done, place lamb over indrect heat and grill until lamb registers 135F in the thickest part of the leg (1.5-2 hours). Measure temperature in multiple places to ensure an accurate reading.
7. Let lamb rest 15-minutes before cutting.
8. Top lamb with mint and mint chimichurri.

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Pinot Noir Wine
This Garlic and Rosemary Leg of Lamb recipe is very robust and flavorful. Given the fact that lamb can be rich, I would pair it with a nice light Pinot Noir. Pinot Noir wines are generally lighter red wines without much oak. I feel that the dark cherry, unoaked flavors of a Pinot Noir would compliment the bold flavors of the lamb, garlic and rosemary. Follow the link to our wine review site to find our favorite Pinot Noir wines-LetsHaveWine.com

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