| lamb | Remove any exterior netting or twine from the lamb roast, and separate it into some naturally flat chunks. I usually get one big piece, one medium, and one small-medium. The big piece should be pounded to make it flatter (about 1 in thick), and will serve 3-4 people. The smaller piece will serve 2. The leftover parts that previously connected to the bone contain a number of ligaments - these pieces are best used for stew or Connie's Black Bean Chili) I normally package up each chunk in its own freezer-proof bag, weigh and mark it, and freeze for use at a later time. (If using frozen lamb, defrost overnight in the refrigerator.) | |
| lemon garlic extra virgin olive oil | In a small bowl, mix the zest and juice from one large lemon, 2 medium garlic cloves, minced, and oil equal to the amount of lemon juice. Beat the mixture with a folk so that it emulsifies. This makes enough marinade for 2 smallish pieces or one large piece. | |
| turkish oregano black pepper a little salt | Sprinkle both sides of the lamb with oregano, freshly ground black pepper, and a little salt. Place the lamb in a glass pie plate and pour the marinade over the lamb, turning to coat. Pierce the lamb using two table forks, turn the lamb over and pierce the other side. Repeat every 10 minutes for 30-60 minutes. Do not refrigerate (you want the meat to warm up on the counter) | |
| Grill | Preheat the grill to hot. Place the thicker pieces on first. For medium-rare, grill thick pieces for 7 to 8 minutes on each side. (note: cold meat takes longer) For thinner pieces grill for 5 to 6 minutes each side. Let stand for 4-5 minutes. Slice across the grain and ENJOY. |
Optional testing/correction step.
- When ready to start slicing, first cut through the center of the thickest part.
- If it is too rare for you, return to the grill with the cut sides down.
- Grill for an additional minute.
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