., baking 25 min.
With the start of the warm season, I set out to cook as much as possible in my new charcoal grill. I've always wondered how you can cook a large piece of meat on the grill so that it doesn't burn on the top and is well done and juicy on the inside. This lamb roast came out just like that. I took inspiration from the Lithuanian grill championship held in Druskininkai about a week ago. So, the recipe for your court is Greek-style grilled lamb kulsis.
INGREDIENTS
For lamb and marinade:
- lamb legs with bone (about 2 kg of meat already without bone)
- 250 ml. natural yogurt
- Juice and grated peel of 1 lemon
- 4 hours cold pressed olive oil
- a few sprigs of fresh rosemary
- a few sprigs of fresh thyme
- a couple of handfuls of fresh chopped mint
- 1 tbsp. ground pepper mixture
- 1 tbsp. salt
When baking the meat glaze:
- 3 p.m. melted butter
For the sauce and presentation:
- 250 ml. natural yogurt
- a bunch of radishes
- a handful of chopped fresh mint
- 2 hours cold pressed olive oil
- 1 tbsp. lemon juice
- ground black pepper and salt (to taste)
- fresh lettuce leaves (for serving)
PREPARATION
First, with the help of my husband, I gutted the leg of lamb, i.e. we took the bone out of it and spread it out like a book.
From the products for the marinade, I pureed the sauce in an electric blender until all the herbs were chopped and mixed with the yogurt.
I marinated the meat in a yogurt-spice sauce in the refrigerator for about two hours (overnight is also possible).
In the barbecue, the man prepared medium-hot coals.
I fried the meat on both sides for 2-3 minutes on direct heat, i.e. over the embers.
When the lamb was already browned, I continued to cook it on indirect heat, i.e. there were hot coals on one side of the barbecue, and meat was being cooked on the other side (the meat was not cooked over the coals, but next to them). When cooking meat in this way, you should use a grill with a lid. In my closed grill, the thermometer on the lid read 200 degrees. The meat was cooked in 25 minutes, turning it over from time to time and basting it with butter glaze.
While the meat was roasting, I made the sauce: I finely grated the radishes, mixed them with chopped mint and filled them with yogurt and the remaining spices.
I let the cooked meat stand for ten minutes, then cut it across the fibers into thin pieces.
I served it with yogurt sauce and lettuce. We ate meat with our hands, wrapping it in lettuce leaves and dipping it in yogurt sauce.
Delicious steaks!
Recipe source: Seasonal Kitchen
