SLO LIFE Magazine Jun/Jul 2019

JESSIE’S TIP:
Buy the lamb boneless or
have the butcher butterfly
!it for you.
GRILLED LEG OF LAMB
3-5 lb butterflied boneless leg of lamb from butcher shop
1 cup red wine
¼ cup red wine vinegar
2 Tbs olive oil
6-8 garlic cloves minced
2 Tbs dry Italian seasoning
2 Tbs chopped fresh rosemary
kosher salt and cracked black pepper
1 red onion cut into large rings
1 red bell pepper cut into wedges
1 yellow bell pepper cut into wedges
1 green bell pepper cut into wedges
8 oz button mushrooms
In a sealed container place the butterflied boneless
leg of lamb and add red wine, red wine vinegar, oil,
minced garlic, Italian seasoning and rosemary. Seal and
shake until ingredients are well mixed. Let marinate in
refrigerator for up to 24 hours. An hour before grilling,
pull meat from container and let air dry on a cookie
sheet. Just before grilling, season lamb with kosher salt
and cracked black pepper. Add onions, peppers and
mushrooms to remaining marinade.
Grill lamb on indirect heat with the lid on for the first
hour, flipping every ½ hour. If using a gas grill, set flames
to low-medium heat.
Put onions, peppers and mushrooms on cookie sheet and
season with salt and cracked black pepper. Use excess
marinade for basting lamb.
Depending on your
preference, cook meat to 130°-
145° internal temperature.
Baste often the last half hour
and add the vegetables to
the grill and cook just until
charred.
JESSIE RIVAS is the owner
and chef of The Pairing Knife
food truck which serves the
Central Coast.
Remove from grill when done
and let rest for 15 minutes
before slicing meat. Always
slice meat as thin as possible
across the grain. Serve topped
with a salsa verde or balsamic
reduction. SLO LIFE
JUN/JUL 2019 | SLO LIFE MAGAZINE | 87