Leg of Lamb | Cookin' Somethin with Matty Matheson

fresh mint

🥗Healthier: fresh parsley

💰Cheaper: dried mint

Dried mint is more affordable and has a longer shelf life.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang with less acidity.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Using water with seasoning can lower costs while still providing flavor.

Toast Szechuan peppercorns, black peppercorns, anise seed, fennel seed, coriander seed, and cumin seed in a small pan on a charcoal grill until fragrant and slightly caramelized.

Grind the toasted spices using a mortar and pestle or a coffee grinder.

Mix the ground spices with hot pepper relish, garlic, lemon zest, lime zest, and olive oil to create a marinade.

Dice shallots and chop parsley, cilantro, and mint for a salsa verde.

Combine the herbs with enough grape seed oil to bring the mixture together, then season with salt and taste.

Prepare the leg of lamb by de-boning it and butterflying it flat.

Make incisions in the lamb to allow the marinade to penetrate.

Marinate the leg of lamb in the spice mixture, ensuring it's well coated.

Prepare a salad with cubed vegetables, olives, and season with Sherry vinegar, olive oil, salt, and lemon juice.

Grill the marinated leg of lamb over the charcoal grill, seasoning with salt and pepper while cooking for even char.

Monitor the grilling process, moving the lamb around to ensure even cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens