The combination of lamb and mint has already become a classic. This fragrant greens perfectly complements with its freshness fatty meat and together they give amazing taste. Grill the lamb leg and serve it with latin mint chimichurri sauce, minced with parsley, garlic, lemon juice and olive oil. Before frying, marinate the meat for several hours in lemon-garlic marinade, and so that it is covered with perfect crust, fry the lamb leg first in the direct heat of the grill, and then transfer to an indirect heat zone away from incandescent coal. The perfect complement to a charcoal dinner is asparagus, grilled. Share with friends: 
Time: 1 hour. 45 minutes plus pickling time Difficulty: easy Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 lamb leg without bone weighing 2.5 kg.
- 9 cloves of garlic, 7 minced and 2 whole
- 3/4 Art. + 2 tbsp. l olive oil
- 0.5 tbsp. freshly squeezed lemon juice
- 1 kg. clipped asparagus
- 2 tbsp. fresh parsley leaves
- 2 tbsp. fresh mint leaves
Recipes with similar ingredients: lamb, asparagus, lemon juice, garlic, parsley, mint
Recipe preparation:
- In a large bowl, mix 7 cloves of garlic, 1/4 tbsp. olive oil, 1/4 tbsp. lemon juice, 1 tbsp. l salt, and 1.5 tsp. pepper. Rub the marinade over the entire surface of the lamb in a bowl, then firmly tie it and put marinated in the refrigerator for at least 3 hours.
- Preheat the grill to moderate heat and prepare a direct zone and indirect heat. Grill lamb in the direct heat of the grill, often turning until it is thoroughly fried, about 8 each minutes on each side.
- Then transfer the meat to an indirect heat zone, cover and fry, turning from time to time, until the internal temperature meat does not reach a temperature of 52 ° C for medium-sized roast, about 50 minutes. Put the lamb on a cutting board and let it rest 15 minutes.
- Stir the asparagus with 2 tbsp. l olive oil, salt and pepper. Grill the asparagus until tender, 6-8 minutes.
- Grind the remaining 2 whole cloves in a food processor garlic with parsley, mint, the remaining 0.5 tbsp. oil remaining 1/4 Art. lemon juice, 1 tsp salt, 0.5 tsp ground black pepper. Serve the mutton, sliced, with asparagus and chimichurri sauce.
