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grilled lamb recipe

Thank you to Lean on Lamb for sponsoring this recipe and the Provencal lamb burger with red-wine-caramelized onions, goat cheese, and basil we shared with you in May. The story and recipe are ours. 

It’s nearly 95 degrees here today. If you know anything about the Pacific Northwest, you know that is hot. And by hot, I mean this: see people you know at the Strawberry Festival on Vashon, friends you haven’t seen in weeks, and ask how they are? The answer is one word: hot. 

We’re kind of weenies about heat here.

Luckily, after two full days of rides, walking in the heat, small-town parade, more rides, seeing friends, the parade of old cars, more heat, bands (especially my brother’s band, who made me dance for almost an hour in this heat), putt putt golf built by Vashon artists, and more heat, we are home. And we are done.

On days like this, the only cooking we want to do is on the grill. Thank goodness for the leg of lamb that Danny had portioned into 4-ounce pieces before we started this summer extravaganza. Double thank goodness he had been marinating it all day in mustard, rosemary, and lavender. Turn on the grill. Easy summer dinner.

 

Grilled Leg of Lamb with Mustard, Rosemary, and Lavender

3 tablespoons Dijon mustard
1 heaping tablespoon chopped rosemary
2 teaspoons chopped lavender
16-ounce portion of leg of lamb, cut into 4-ounce pieces
kosher salt and cracked black pepper

Make the marinade. Stir together the mustard, rosemary, and lavender. Smear the mustard mixture over the lamb. Allow the lamb to marinate in the refrigerator for 12 to 24 hours.

Prepare to grill. 30 minutes before you turn on the grill, pull the lamb out of the refrigerator. Clean the grill and oil it. Turn the grill onto medium-high flame. (If you have a charcoal grill, get the coals good and hot and let them simmer down a bit.)

Grill the lamb. Season each side of the lamb with kosher salt and pepper. Grill the lamb until it has reached an internal temperature of 145° for medium rare,  about 4 to 5 minutes a side. Let the lamb rest for 5 minutes before cutting into it.

Feeds 4.

Feel like playing? We served this lamb with a tomato vinaigrette Danny made: grilled tomatoes, shallots, sherry vinegar, a dab of mustard, and a good olive oil. We think it would also go well with a cherry sauce or a bit of balsamic sauce. Of course, the sides are up to you.