Chef notes
The brightness from the lemon and slight spice from the chili go so well with the rich, earthy lamb. It's zesty and so easy to cook for the perfect variation on a typical British Sunday Roast.
Technique tip: Make sure your grill is very hot before cooking and rest it well after to maximize juiciness. Slice against the grain for the most tender meat.
Swap option: Swap chili flakes for Aleppo pepper or Urfa pepper and a pinch of cayenne pepper, you can use any tender herbs for the dressing that you have in the fridge. Mint is classic with lamb but parsley, tarragon, or cilantro would all work well too.
Special equipment: Grill pan.
Ingredients
- 1/3 cup finely chopped fresh mint
- 1 tablespoon freshly grated lemon zest
- 1/4 cup freshly squeezed lemon juice
- 2 cloves garlic, finely chopped
- 1 teaspoon crushed red pepper flakes (or Aleppo pepper, if available)
- 1/2 cup olive oil, plus more for brushing
- kosher salt and freshly ground black pepper
- 1 (4-pound) butterflied leg of lamb
Preparation
1.In a medium bowl, combine the mint, lemon zest and juice, chopped garlic and red pepper flakes. Whisk in the olive oil. Reserve 1/4 cup of the mixture for the dressing. Season the dressing with salt and pepper. Set aside.
2.Place the lamb in a large baking dish (or resealable plastic bag) and pour the remaining marinade over it. Cover tightly and refrigerate to marinate for at least 4 hours. Bring to room temperature for about 45 minutes before grilling.
3.Remove the lamb from the marinade and season it generously with salt and pepper.
4.Prepare a grill or grill pan for medium-high heat. Grill the lamb, turning and moving around the grill as needed to avoid flare-ups, until charred on the outside and medium rare on the inside (internal temperature should be 125 F), 12 to 14 minutes. Remove to a cutting board and allow the lamb to rest, loosely covered with foil for about 10 minutes, until the internal temperature reaches 135 F.
5.Slice the lamb thinly against the grain and place on the large platter. Serve drizzled with the reserved dressing.
