Leg of Lamb
Serves 8 to 10
7 lb leg of lamb
1 cup freshly squeezed lemon juice
1/4 cup olive oil
Grated zest of two lemons
3 cloves garlic, minced
1/2 cup chopped parsley
2 Tbsp dried oregano
1 Tbsp sea salt
2 tsp freshly ground pepper
1 or 2 sprigs fresh rosemary
The day before serving, combine lemon juice and olive oil. Add the lemon zest, garlic, parsley, oregano, salt, and pepper. Whisk until incorporated.
Score the lamb and pour the marinade into the cuts. Put the rosemary sprigs on top of the lamb, cover the container, and marinate overnight.
Bring the lamb to room temperature and grill until pink. Remember that the meat will continue to cook when taken off the fire. Do not overcook! Lamb is better when closer to the rare/pink side. When overcooked, it is tough and tasteless.
Third Generation Mint Sauce
Makes 1-1/2 cups
1 jar (12 oz) red currant jelly
2 Tbsp finely mined mint leaves
1 Tbsp freshly grated orange rind
Melt the currant jelly over low heat. Add the mint leaves and the orange rind. Allow to sit until cool. Then refrigerate until serving time, overnight if possible.