Barbecued Lamb Leg With Spring Potato Salad Recipe

Cooking Directions

• STEP 1.In a bowl, mix together olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper. Rub the mixture all over the lamb leg and let it marinate for at least 2 hours.
• STEP 2.Preheat the grill to medium-high heat. Place the lamb leg on the grill and cook for about 20 minutes per side, or until the internal temperature reaches 145°F for medium-rare.
• STEP 3.Remove the lamb leg from the grill and let it rest for 10 minutes before slicing. Meanwhile, prepare the spring potato salad.
• STEP 4.In a large bowl, combine boiled potatoes, cherry tomatoes, cucumber, red onion, and fresh herbs. In a separate small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
• STEP 5.Pour the dressing over the potato salad and toss to coat. Serve the sliced barbecued lamb leg with the spring potato salad.
• STEP 6.Cooking Tips: For a smoky flavor, you can add some wood chips to the grill. Make sure to let the lamb leg rest before slicing to allow the juices to redistribute and keep the meat tender. The potato salad can be made ahead of time and refrigerated until ready to serve.
• STEP 7.Storage and Serving: Leftover lamb leg can be stored in an airtight container in the refrigerator for up to 3 days. The potato salad is best served fresh but can be refrigerated for up to 2 days.

Cooking Tips

• For a smoky flavor, you can add some wood chips to the grill.
• Make sure to let the lamb leg rest before slicing to allow the juices to redistribute and keep the meat tender.
• The potato salad can be made ahead of time and refrigerated until ready to serve.

Storage and Serving

• Leftover lamb leg can be stored in an airtight container in the refrigerator for up to 3 days.
• The potato salad is best served fresh but can be refrigerated for up to 2 days.