- In a shallow, nonreactive dish or bowl large enough to hold the lamb, combine the olive oil, lemon juice, lemon slices, garlic, bay leaves, thyme, peppercorns, coriander seeds and salt. Stir to mix well. Add the lamb and turn to coat well. Cover and refrigerate for 12 to 24 hours, turning the lamb from time to time.
- Prepare a medium-hot fire in a grill. Remove the lamb from the marinade and place on the grill rack about 8 inches above the fire. Grill until deeply browned on one side, about 10 minutes, being careful the meat does not burn. Turn and grill until deeply browned on the other side, or until an instant-read thermometer inserted into the thickest part of the meat registers 130 degrees for medium-rare or 135 degrees for medium, 20 to 25 minutes more. Transfer the lamb to a carving board or platter and cover loosely with aluminum foil. Let rest for 10 minutes.
- To serve, cut the lamb across the grain into thin slices and arrange on a warmed platter. Serve immediately, spooning some of the accumulated juices over each portion.
- This recipe yields 8 to 10 servings.
- Comments: Marinated and grilled lamb is an easy main course to prepare and serve outdoors, as you can take it directly from the grill to the table and your waiting guests.
Notes:
Recipe adapted from Williams-Sonoma Lifestyles Series, Casual Outdoor Dining, by Georgeanne Brennan (Time-Life Books, 1998) |
