Lemon & Herb Butterflied Lamb Leg with Mint Mediterranean Orzo
Servings:
8
8
Prep Time:
20 mins.
20 mins.
Cook Time:
20 mins.
20 mins.
Ingredients
- 1 unseasoned butterflied lamb leg
- 8 garlic cloves, thinly sliced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh oregano
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon sea salt
- 2 teaspoons pepper
Mint Mediterranean Orzo
- 2 cups orzo pasta, cooked
- 2/3 cup crumbled feta cheese
- 2/3 cup pitted Kalamata olives, sliced lengthwise
- 1/2 cup chopped roasted red pepper
- 1/4 cup olive oil
- 1/4 cup chopped fresh mint
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
Preparation
- Combine garlic, rosemary, oregano, oil, lemon juice, lemon zest, sea salt, and pepper; rub all over lamb leg. Marinate covered in refrigerator 4 to 24 hours.
- Remove lamb from marinade, scraping off excess solids.
- Push skewers through meat for handling, and grill meat over medium-high heat until medium-rare, about 8 to 9 minutes per side.
- Remove lamb from heat and allow to rest for 10 to 15 minutes.
- Combine orzo with feta, olives, red pepper, oil, mint, pepper, and salt.
Source: American Lamb Board
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