GRILLED LEG OF LAMB WITH HERB SALT
For stress-free, no-sweat hosting, grill the lamb a few hours ahead of time and slice it at room temperature.
Provided by Mona Talbott
Yield 8 servings
Number Of Ingredients 4
Steps:
- Cutting along seams where lamb leg naturally separates, portion into 4 large pieces, trimming any excess fat and sinew.
- Rub lamb with oil and Herb Salt. Let sit at room temperature 1 hour before grilling.
- Prepare a grill for high heat. Grill lamb, turning often, until lightly charred and an instant-read thermometer registers 130°, 20-30 minutes. Transfer to a cutting board; let rest 10 minutes. Thinly slice against the grain and serve with Anchovy Mayonnaise.
- Do ahead: Lamb can be seasoned 2 days ahead. Cover and chill.
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