Leg of lamb is a fancy meal that takes forever and is made for holidays, right? Pfft, says who? Add this to the many myths about cooking because lamb is juicy, delicious, can be prepared fairly quickly and is perfect for a weeknight meal. No need to break out the fancy wine either because it's so good with a refreshing summer ale.
And in keeping with my easy weeknight lamb dinner, I didn't even bother making potatoes or rice. All I wanted was some good pita bread, a tangy yogurt and cucumber sauce and a brew. Amber ales usually go well with grilled lamb but I found that a local summer ale hit just the right note. Full flavored enough to stand up to the meat but still crisp and refreshing.
Want to know more about lamb for dinner? Head on over to the American Lamb Board's website where you can vote on your favorite beer pairings and have a chance to win an ultimate lamb grilling package! They are my go-to for information on cooking lamb and have a wonderfully helpful Lamb 101 Infographic.
Prep Time: 15 Minutes
Cook Time: 30 Minutes, depending on desired doneness
Ingredients (4 Servings)
- 1 Small boneless leg of American lamb (approx. 3 - 4 lbs.)
- 1/4 Cup olive oil
- 4 Cloves garlic, peeled
- 1 Tablespoon mustard
- 1 Teaspoon dried oregano
- 1 Small handful fresh parsley
- Salt and pepper to taste
- 2 Tablespoons panko breadcrumbs
- Yogurt Sauce:
- 1 Cup Greek style yogurt
- 1 Clove garlic, peeled and finely minced
- 1/2 Large seedless cucumber, peeled and diced
- 1 Tablespoon olive oil
- 1/4 Teaspoon dried oregano
- Salt and pepper to taste
Note that you can grill the leg whole but for quicker cooking, ask the butcher to butterfly it for you.
Add the olive oil, garlic cloves, mustard, oregano and parsley to a small food processor and pulse until you have a paste. Season with salt and pepper.
Rub the mixture all over your lamb and sprinkle on the breadcrumbs. Place on the grill or on a grill pan in the oven at 400 degrees.
The best way to determine when your lamb is ready is with a meat thermometer. For medium rare its 145 degrees, medium 160 degrees and well done 170 degrees. Note that carryover cooking will raise the temperature by about 10 degrees so pull your meat when it's 10 degrees lower than what you'd like.
Make the yogurt sauce by combining the Greek yogurt, garlic and oregano in a bowl. Stir in the diced cucumber and season with salt and pepper. Drizzle on the olive oil.
Allow the cooked lamb to rest for a few minutes. This will allow the juices to redistribute and keep your meat moist and there will also be some carryover cooking.
Slice and serve with pita bread and the yogurt sauce.
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This recipe was sponsored by the American Lamb Board. Thank you for supporting the products and foods I love and use in my kitchen.