Grilled Lemon And Garlic Leg Of Lamb With Coriander Chutney And Roast Potatoes


This is one of my favorite recipes of all time. Unusual for me, it is something I make over and over.

The marinated lamb turns into the most incredible grilled meat. The butterflied cut is perfect for the BBQ as it cooks quite evenly.

The Coconut/Cilantro chutney is at once sweet and spicy. A very interesting mix of ingredients that compliments the lamb so well.

Serve with a simple side like these roasted potatoes.

Grilled Lemon And Garlic leg Of Lamb


2 (7- to 8-pound) legs of lamb, trimmed of excess fat, boned, and butterflied by butcher (each 4 to 4 3/4 pounds boneless)
1 cup fresh lemon juice
12 garlic cloves, chopped fine
1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh oregano leaves
1/2 cup chopped fresh rosemary leaves
3 tablespoons coarse salt
1 cup olive oil
freshly ground black pepper to taste
Garnish: fresh herb sprigs
Accompaniment: Coriander Chutney (Recipe follows)


1. Put each leg of lamb into a large sealable plastic bag, folding meat if necessary.

2. In a bowl whisk together remaining ingredients and divide between bags. Seal bags, pressing out excess air, and stack in a shallow baking pan. Marinate lamb, chilled, turning it once or twice, at least 8 hours and up to 1 day.

3. Prepare grill.

4. Remove lamb from bags, discarding marinade, and grill on an oiled rack set 5 to 6 inches over glowing coals 8 to 12 minutes on each side (medium-rare for thin parts of meat and rare for thicker parts). (Alternatively, lamb may be broiled 3 to 4 inches from heat.) Note: I usually have to grill 20 minutes on each side and you can see how pink the meat still is.)

5. Slice lamb thin and arrange on a platter. Garnish lamb with herb sprigs and serve with chutney.

Serves 8

Recipe from Gourmet Magazine

Coriander Chutney


8 cups firmly packed fresh coriander sprigs, washed well and spun dry
8 green onions, chopped coarse (about 1 cup)
2 2/3 cups sweetened flaked coconut, toasted lightly and cooled
4 fresh jalapeño chilies, seeded and chopped
6 tablespoons white wine vinegar
1/4 cup grated peeled fresh gingerroot
1/2 cup vegetable oil


1. In a food processor coarsely purée chutney ingredients in 2 batches. Chutney may be made 2 days ahead and chilled, covered. Bring to room temperature before serving.

Recipes from Gourmet Magazine

Roasted Potatoes With Herbs


1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter)
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter)
1 tablespoon herbes de Provence or Italian seasoning, plus extra for garnish
3 cloves garlic, minced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Salt and freshly ground black pepper


1. Preheat the oven to 400℉.

2. Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a large baking dish, spacing them evenly apart.

3. Roast the potatoes until they are tender and golden, turning them occasionally, about 1 hour. Transfer the roasted potatoes to a platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

Serves 6

Recipe from Everyday Italian Cookbook by Giada De Laurentiis

I’m gonna take a Friday chill pill and relax to some Fruit Bats.

They have so much good music out there, but this is one of my favorite songs.
Fruit Bats-Tangie And Ray

Check out Fruit Bats on the band’s Website, where you can buy their music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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