Experience the rich flavors of the Mediterranean with Grilled Boneless Leg of Lamb with Black Olive Purée, a dish that marries the succulence of lamb with the boldness of olives.
This culinary creation transforms a classic ingredient into a modern masterpiece, offering a taste that is both familiar and thrillingly new.
Perfect for special occasions or a luxurious weekend dinner, this recipe promises to take your taste buds on a journey through vibrant landscapes and sunny skies. It’s a celebration of simplicity and flavor, where each component plays a crucial role in creating a harmonious dish.
Crafting the Perfect Grilled Lamb
The journey begins with a boneless leg of lamb, marinated in a blend of herbs and spices that evoke the essence of the Mediterranean. Rosemary, garlic, and lemon zest come together, infusing the lamb with aromatic flavors that hint at the region’s culinary traditions. Grilling the lamb unlocks its depth of flavor, achieving a perfect crust on the outside while keeping the inside tender and juicy.
Complementing the lamb is a black olive purée, a concoction that introduces a rich, savory element to the dish. This purée, made from ripe black olives, olive oil, and a touch of anchovies, adds complexity and a delightful umami kick. It’s a bold counterpoint to the lamb’s natural sweetness, creating a balance that is both surprising and satisfying.
Together, the grilled lamb and black olive purée encapsulate the spirit of Mediterranean cuisine, where the focus is on quality ingredients and bold flavors.
This Grilled Boneless Leg of Lamb with Black Olive Purée not only provides a delectable dining experience but also inspires a deeper appreciation for the art of cooking with simplicity and passion.
Grilled Boneless Leg of Lamb with Black Olive Purée
Equipment
- Grill
- Food processor
- Cutting board
- Sharp knife
- Mixing bowl
- Measuring spoons
- Whisk
- Basting brush
Ingredients
- 3-4 pound boneless leg of lamb
- 1 cup pitted black olives
- 2 cloves of garlic minced
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon juiced
- 1/4 cup chopped fresh herbs such as rosemary, thyme, or parsley for garnish (optional)
Instructions
- Preheat your grill to medium-high heat.
- In a food processor, combine the black olives, garlic, olive oil, dried oregano, salt, and black pepper. Blend until smooth.
- Place the leg of lamb on a cutting board and use a sharp knife to make small cuts all over the surface of the meat.
- In a mixing bowl, whisk together the olive purée and lemon juice.
- Rub the olive purée mixture all over the leg of lamb, making sure to get it into all of the cuts.
- Place the leg of lamb on the grill and cook for 15 minutes, turning occasionally.
- After 15 minutes, baste the lamb with some of the remaining olive purée mixture and continue cooking for another 15 minutes, basting occasionally.
- Check the internal temperature of the lamb with a meat thermometer. For medium-rare, it should be 135-140°F. Cook for a few more minutes if needed.
- Remove the lamb from the grill and let it rest for 10 minutes.
- Slice the lamb and serve with the remaining olive purée mixture and chopped herbs, if desired.