Grilled Boneless Leg of Lamb with Black Olive Purée
This recipe combines juicy grilled boneless leg of lamb with a flavorful black olive purée for a delicious and elegant main dish.
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.
Notes
If you don't have a food processor, you can finely chop the olives and garlic and mix them in a bowl with the other ingredients.
For a more intense flavor, marinate the lamb in the olive purée mixture for a few hours before grilling.
This recipe can also be made in the oven if you don't have a grill. Simply preheat the oven to 375°F and roast the lamb for about 30-35 minutes for medium-rare.
Leftover lamb can be stored in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 350kcal
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