Garlic Rosemary Grilled Leg Of Australian Lamb

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If you like fresh rosemary and grilled juicy lamb as much as i do this is a recipe for you!!

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Steps

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To make marinade , combine the cayenne , garlic , kosher salt , cup of the olive oil , 1 tablespoon of the lemon zest , cup of the lemon juice and 1 teaspoon of the rosemary.

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Pour over the lamb.

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Refrigerate lamb for 24 hours , turning every few hours to coat in marinade.

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Place leg on a preheated grill and cover.

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After 15 minutes , remove the cover and turn.

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Cover again.

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Continue to turn meat every 15 minutes until it reaches an internal temperature of 140f , about 35-45 minutes.

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To make the roasted red pepper sauce , combine half of the roasted red peppers , the remaining 2 tablespoons olive oil , 2 tablespoons lemon zest , 2 tablespoons lemon juice and teaspoon of rosemary in a blender.

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Blend until smooth.

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Fold in the remaining roasted red pepper.

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Season to taste with salt.

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Refrigerate until needed.

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To serve , slice lamb and place 6 ounces on a plate.

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Top with cup of chunky roasted red pepper sauce.

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Ingredients

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leg of lamb, cayenne pepper, garlic, kosher salt, extra virgin olive oil, lemon zest, lemon juice, fresh rosemary, roasted red peppers