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Categories:
kosher salt red pepper fresh ground black pepper fresh rosemary thyme garlic olive oil mustard lamb potatoes rosemary
Viewed: 30 - Published at: 3 years agoIngredients
- 3 tablespoons kosher salt
- 14 teaspoon red pepper flakes
- 1 12 teaspoons fresh ground black pepper
- 1 teaspoon finely chopped fresh rosemary
- 1 12 teaspoons finely chopped fresh thyme
- 2 tablespoons minced garlic
- 12 cup olive oil
- 2 teaspoons Dijon mustard
- 1 butterflied leg of lamb, 2 1/2 to 3 lb
- 4 lbs fingerling potatoes
- 10 rosemary sprigs, each about 8 inches long, leaves removed except at tips
Method
- In a large bowl, stir together 2 Tbs.
- of the salt, the red pepper flakes, 1/2 teaspoons of the black pepper, the chopped rosemary, thyme, garlic, 1/4 cup of the olive oil and the mustard.
- Coat the lamb on both sides with the mixture.
- Cover and refrigerate for 5 to 6 hours.
- In a large pot of salted boiling water, cook the potatoes until tender, 5 to 7 minutes.
- Drain and let cool.
- Skewer the potatoes onto the rosemary sprigs.
- Rub the potatoes with the remaining 1/4 cup olive oil.
- Season with the remaining 1 Tbs.
- salt and 1 teaspoons black pepper.
- Prepare a medium-hot fire in a grill.
- Place the lamb on the center of the grill rack, close the lid and grill for 10 minutes.
- Turn the lamb over and arrange the potato skewers on the grill.
- Close the lid and cook, turning the potatoes occasionally, until an instant-read thermometer inserted into the center of the lamb registers 130 to 135F for medium-rare to medium, 10 to 15 minutes more.
- Transfer the lamb to a cutting board, cover loosely with aluminum foil and let rest for 5 to 10 minutes.
- Place the potato skewers on a warmed platter.
- Cut the lamb into thin slices and arrange on the platter alongside the potatoes.
