Lamb Slow Grilled with Mint Yogurt & Salsa Verde

Lamb Slow Grilled with Mint Yogurt & Salsa Verde

This leg of lamb makes for a stunning dinner party main dish. You'll serve it with minty yogurt and an herb-backed fresh salsa verde.

Ready in: 2 hours 25 minutes

Serves: 8

Complexity: very-easy

kcal: 823

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1 garlic clove, finely chopped
2 cups plain Greek yogurt
1 cup chopped fresh mint
1 tbsp (or more) fresh lemon juice
6 oil-packed anchovy fillets
4 garlic cloves, chopped
¾ cup extra-virgin olive oil
¾ cup chopped fresh parsley
½ cup chopped fresh mint
2 tbsp drained capers
1 tbsp fresh lemon juice
1 cup rosemary leaves
¾ cup peeled garlic cloves (from about 2 heads)
¾ cup extra-virgin olive oil, plus more for serving
2.5-3 kg whole bone-in leg of lamb, shank attached, frenched
1 cup chopped preserved lemons
½ cup chopped fresh mint


MINT YOGHURT: Mix garlic, yogurt, mint and lemon juice in a medium bowl. Season with SIDS SALT & PEPPER to taste and more lemon juice, if desired.
Do Ahead: Mint yogurt can be made 1 day ahead. Cover and chill.
SALSA VERDI: Process anchovies, garlic, oil, parsley, mint, capers and lemon juice in a food processor until herbs are finely chopped, then season with SIDS SALT & PEPPER.
Do Ahead: Salsa verde can be made 1 day ahead. Cover and chill.
LAMB: Prepare grill for medium-high, indirect heat. (for a charcoal grill, bank coals on one side of grill - for a gas grill, leave one or two burners off)
Blend rosemary, garlic, and ¾ cup of oil in a blender or food processor until rosemary and garlic are finely chopped. Season lamb all over with SIDS SALT & PEPPER and smear with rosemary mixture.
Grill lamb, fat side up, over direct heat, turning often and moving to cooler side of grill as needed to control flareups, until evenly browned all over, 15–20 minutes. (lamb and marinade are both very fatty, so monitor closely and move off the grill for a moment if flare-ups get too intense) Position lamb over indirect heat and grill until an instant-read thermometer inserted into the thickest part of lamb registers 57°C, 1½–2 hours. (The leg is composed of several muscle groups so take the temperature in multiple spots for the most accurate reading)
Transfer lamb to a cutting board and let rest 5 minutes. Holding bone, thinly slice lamb against the grain, continuing until you reach the bone. Rotate lamb and continue to thinly slice. (slice only as much as you are serving)
Top lamb with lemons and mint; serve with mint yogurt and salsa verde.