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Transform your dinner routine with this succulent grilled leg of lamb paired with tangy goat’s cheese and fresh herb salad—flavor that dances on your taste buds!
If you’ve been dreaming of a dish that’s as fancy as a tuxedo but as simple as slippers, you’ve hit the jackpot! Our grilled leg of lamb, cozied up with creamy goat’s cheese and a sprightly herb salad, is here to make your taste buds do the cha-cha. Get ready to dive into a recipe that’s foolproof, fun, and fabulously delicious. Pull up a chair, grab your apron, and let’s get grilling!
Grilled Leg of Lamb with Goat’s Cheese and Herb Salad
If you’ve ever wondered what pure joy tastes like, here’s your answer. This Grilled Leg of Lamb with Goat’s Cheese and Herb Salad is something dreams are made of. The lamb is smoky, the cheese is tangy, and the herbs are, well, herby! It’s a culinary hug.
- Cooking Method: Grilling
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Cuisine Type: Mediterranean
Ingredients
- 1 leg of lamb (approx. 4 lbs), butterflied
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- Salt and pepper, to taste
- 2 cups mixed fresh herbs (parsley, mint, and cilantro)
- 4 oz goat’s cheese, crumbled
- Juice of 1 lemon
Cooking Instructions
- Marinate the lamb: In a large bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the lamb and let it sit for at least 15 minutes.
- Fire up the grill: Preheat your grill to medium-high heat (about 400°F). Close the lid and let it get nice and hot.
- Grill the lamb: Place the lamb on the grill and cook for 20 minutes per side, or until the internal temperature registers 145°F for medium-rare. For a well-done leg, go for 160°F. Don’t cook it to tire rubber territory – nobody wants that!
- Rest the lamb: Let the grilled lamb rest for about 10 minutes before slicing. This keeps all those delightful juices inside.
- Prepare the herb salad: Toss together the mixed fresh herbs with lemon juice and a pinch of salt. Sprinkle the crumbled goat’s cheese on top.
- Assemble and serve: Slice the rested lamb and plate with the herb salad. Garnish with extra lemon wedges if you’re feeling zesty.
Suggestions
- Alternative Ingredients: Try using feta cheese instead of goat’s cheese for a salty twist.
- Garnishing Options: Fresh pomegranate seeds can add a pop of color and a tart flavor.
- Cooking Tips: Keep an eye on the grill – too many brushfires and your neighbors might think you’ve started a new BBQ religion.
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