grilling lamb--marinade?

[jlix]

have 4 pounds of butterflied leg of lamb to grill this weekend--looking for ideas to make it as delicious as possible!

[adamclyde]

I'm a sucker for a traditional rosemary garlic marinade for leg of lamb.

Chop up a good handful of fresh rosemary. Mash about 6-10 cloves of garlic to a paste. Add 1 or 2 TB salt, 1 TB pepper, and stir around 1/4 cup olive oil to the mix. Spread it all over the leg, let it sit overnight and then grill the next day. Not original, but really, really good.

[purple goddess]

marinate in garlic, lemon juice and oregano overnight.

While on the grill, continue to base with the marinate. (I use a long sprig of rosemary to apply the marinade, like a brush.. I find this gives just the right amount of rosemary flavour... if you actually marinade it in rosemary, I find the taste too strong and can overpower the lamb)

Serve with a fetta and spinach salad

Serve

[nyfoodjoe]

just add olive oil...wonderful!!

[janeer]

I marinate mine, pounded to even thickness, in a bottle of decent red wine, seasoned with salt, pepper, olive oil, a few cloves garlic, and sliced onion, for 8 hours or so. A recipe along these lines appeared in Gourmet in the 1980s and I have made my grilled lamb, cooked medium rare, this way ever since. A little fresh thyme is a nice addition.
www.littlecomptonmornings.blogspot.com

[VegaCarpio]

These days for me it's a marinade with turkish spices featured in both Sortun's Spice and Wolfert's Eastern Med cookbooks.

The marinade for 3lb of butterflied leg is 2tbs aleppo pepper, 2tbs baharat (Kalustyans), 1/2 tbs dried crushed mint, 1/2tbs dried chrushed oregano, 1/4 cup of good tomato paste, 2tbs of red pepper paste (i usually used piquillo peppers minced to a paste), 1tbs of minced garlic. Spread over the meat, then cover with 1/4 good canola oil, and leave aside in cool place up to 4 hours.
We usually grill this for 3mins on each side to char a bit, and then cover and do indirect grilling for 10-15mins more.
http://www.foodandmotorcycle.com/my_w...

[Gin and It]

My fave is balsamic vinegar, olive oil, garlic, rosemary, and ginger preserves, all whizzed up in the food processor.

[tartiflette]

I love the taste of lamb and mint together, so I'll often rub my lamb with a paste made of mint, garlic, minced shallot, olive oil, lemon juice, salt and pepper. Very yummy on the grill.

[asc339]

My fave is just olive oil and garlic with red wine, a little dijon, s/p, and some herbs des provence. I'll often throw some rosemary on the grill (indirect), or use it to baste the lamb while roasting... mmm!

[toodie jane]

not a marinade but more of a wet rub:

3-4 cloves garlic minced with
2 tsp kosher salt

Add 2-3 T minced fresh rosemary leaves
1 T fresh ground peppercorns
1 1/2 tsp allspice
3-4 T olive oil

Mix and rub onto lamb as it sits on the counter to come to room temp before grilling.

adapted form a Julia Child recipe for pork loin.