Serves 6-8
Free of: Gluten and top allergens

Ingredients

• 1  5-6 lb leg of lamb, bone in
• ¼  cup (60 mL) olive oil
• 4 tbsp (60 mL) fresh rosemary, minced
• 4 cloves garlic minced plus 2 cloves, sliced
• Salt and pepper

Method

1. Pre-heat oven to 375° F. Using a sharp paring knife, make 1-inch slits all over the lamb leg (approx. 16-20). Insert sliced garlic into slits.
2. Place lamb, fat side up into a large roasting pan.
3. In a bowl, combine olive oil, rosemary, minced garlic, salt and pepper.
4. Rub mixture into lamb, coating thoroughly.
5. Roast lamb until your thermometer reads 130°-140° F, for medium rare. Remove from oven, tent with tin foil and rest 10 minutes.
6. Carve and serve with mint sauce.

Next: Fresh Mint Sauce

Ingredients

Lamb Marinade

• 1 boneless leg of lamb (about 4 pounds), trimmed and cut into 11 ⁄ 2- to 2-inch cubes
• 2 cups (475 mL) fresh orange juice
• Zest of two oranges
• 1⁄2 cup (125 mL) olive oil
• 2 tbsp (30 mL) garlic, minced
• 1 tbsp (15 mL) canned chipotle chilies, finely chopped [Look for sulphite-free brands.]
• 1 tbsp (15 mL) ground cumin
• 2 tbsp (30 mL) fresh oregano, chopped
• 1 tsp (5 mL) fresh ground pepper
• 1 tsp (5 mL) salt

For Skewers

• 8-10 medium metal skewers
• 1 red onion, cut into 1-inch chunks
• 1 each, red and yellow pepper, sliced into 1-inch chunks
• 12 button mushrooms

Method

• Place lamb in a large bowl.
• To make marinade, in a small bowl, whisk together all remaining ingredients. Add marinade to lamb. Refrigerate 4-6 hours or overnight.
• Pre-heat barbecue to medium-high. Meanwhile, remove lamb from marinade, and thread onto skewers, alternating with onion, pepper and mushrooms.
• Grill skewers for 8-10 minutes, turning frequently. Remove skewers and allow to rest for 5 minutes.

Recipe by Simon Clarke

First published in Allergic Living magazine, 
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