We used a leg from a hogget (one year old lamb) as this has greater flavour. If you use a young “Spring” lamb this will be juicier and cook quicker but is more delicate in flavour.
Agnello Marinato alla Griglia – to serve 6
- 1 leg of spring lamb, about 2.25kg in weight, boned and butterflied
- 5 garlic cloves, peeled and crushed
- 2 tbsp rosemary leaves, chopped
- coarsely ground pepper
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1 tbsp sea salt
Mix the crushed garlic, rosemary and a good pinch of pepper in a bowl, and rub into the cut side of the meat. Put in a shallow dish and pour over the lemon juice and olive oil. Turn the meat over a few times until completely coated, then cover. Leave to marinate at room temperature overnight (or at least 4 hours), turning occasionally.
Preheat the grill or barbecue to very high. Remove the meat from the marinate and pat dry. Season with salt. Carefully place the meat on the grill and seal on both sides. Lower the heat and keep cooking until done to your liking, turning once. Allow a minimum of 8 minutes per side but it could take up to 45 minutes in total depending on the age and size of the lamb as well as the barbecue temperature.
Wine Suggestion: We think that good Bordeaux works well with this and proceeded to try a couple of different Chateau to test this theory. The first was a birthday present of Chateau Mission Haut Brion from the Graves where the pencilly and inky character complemented the lamb. A very fine wine indeed and a real treat. We then followed by a Chateau d’Angludet from Margaux which was more mellow and feminine to round out the end of the meal. A treat altogether.
(Original recipe from The River Café Cookbook by Ruth Rogers and Rose Gray, Ebury Press, 1995.)