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Angular 2 BBQ Leg of Lamb with Garlicky Sauce

Angular 2 BBQ Leg of Lamb with garlicky sauce is 2 recipes for the price of one to celebrate Angular 2! Angular 2 is the updated version of Angular. Angular is 6 years old and in the tech world that is ANCIENT. It is amazing and it has none of the problems Angular has had in its past and is now updated with cool new stuff like the shadow dom The changes are, it is geared more toward mobile app development and also, various modules will be removed from the core so it will run smoother and faster. So while you are learning all about Angular 2 enjoy this BBQ leg of lamb with garlicky sauce.

Ingredients:
For the lamb:

1 6-8 lb leg of lamb (I used boneless)
1 tbsp dried mint
1 tbsp dried oregano
1 tbsp herbs de provence
1 tbsp dill
1 tsp lemon extract
1/4 cup red wine vinegar
1/4 cup olive oil

Garlicky Sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
1/2 cup fresh minced garlic
1 tbsp lemon juice
1 tbsp garlic salt
1 tbsp dried dill
1 tsp black pepper
1 tsp dried mint
1 tbsp parsley flakes

Lamb:
A day before you want to cook the lamb marinate the lamb. In a measuring cup or small bowl mix together mint, oregano, herbs de provence, dill, lemon extract, red wine vinegar and olive oil.

Cut the netting off the leg of the lamb. Place the lamb in a large ziploc bag. Pour the marinade over the lamb. Let marinate for at least 24 hours before BBQing. If you have a large leg you might want to slice it in half.

Now it is time to make the garlic sauce. You should make it a day ahead before serving it as well. Also the trick is to use fresh cut garlic no jarred stuff! You want to cut it right before you put it in the sauce as well. If you don’t like the spicy garlic taste use about 1/4 cup of garlic instead.

Garlicky Sauce:
In a medium sized bowl whisk together yogurt, mayo, garlic, lemon juice, garlic salt, pepper, dill, mint and parsley flakes. Cover it and let sit for at least 12 hours.

Now is the fun part. Get your coals ready for the lovely lamb or gas grill whatever. Get your coals to medium to high heat and if you are using gas go for a moderate heat.

Lamb is fatty as we all know. To prevent flare ups I wrapped a grill pan in foil and placed the lamb on there for the first half of cooking. Then I put it directly on the heat when it got to 100 F. To get to 100 F I cooked it about 15-20 minutes on each side. Put the lamb directly on the grill on the heat until you reach 125 F for rare and about 130 F for medium rare (which is what I like). Remove from grill. Transfer to cutting board and cover with foil and let rest for about 15 minutes.

Slice the lamb into desired thickness and serve with garlicky sauce.

BBQ Leg of Lamb with Garlicky Sauce
Serves 8
A delicious mediterranean style marinated lamb leg that is BBQ'd and then served with a spicy garlic sauce.
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Prep Time
24 hr
Cook Time
1 hr
Prep Time
24 hr
Cook Time
1 hr
Lamb
  1. 1 6-8 lb leg of lamb (I used boneless)
  2. 1 tbsp dried mint
  3. 1 tbsp dried oregano
  4. 1 tbsp herbs de provence
  5. 1 tbsp dill
  6. 1 tsp lemon extract
  7. 1/4 cup red wine vinegar
  8. 1/4 cup olive oil
Garlicky Sauce
  1. 1/2 cup plain yogurt
  2. 1/2 cup mayonnaise
  3. 1/2 cup fresh minced garlic
  4. 1 tbsp lemon juice
  5. 1 tbsp garlic salt
  6. 1 tbsp dried dill
  7. 1 tsp black pepper
  8. 1 tsp dried mint
  9. 1 tbsp parsley flakes
Instructions
  1. A day before you want to cook the lamb marinate the lamb. In a measuring cup or small bowl mix together mint, oregano, herbs de provence, dill, lemon extract, red wine vinegar and olive oil.
  2. Cut the netting off the leg of the lamb. Place the lamb in a large ziploc bag. Pour the marinade over the lamb. Let marinate for at least 24 hours before BBQing. If you have a large leg you might want to slice it in half.
  3. Now it is time to make the garlic sauce. You should make it a day ahead before serving it as well. Also the trick is to use fresh cut garlic no jarred stuff! You want to cut it right before you put it in the sauce as well. If you don't like the spicy garlic taste use about 1/4 cup of garlic instead.
  4. In a medium sized bowl whisk together yogurt, mayo, garlic, lemon juice, garlic salt, pepper, dill, mint and parsley flakes. Cover it and let sit for at least 12 hours.
  5. Now is the fun part. Get your coals ready for the lovely lamb or gas grill whatever. Get your coals to medium to high heat and if you are using a gas grill go for a moderate heat.
  6. Lamb is fatty as we all know. To prevent flare ups I wrapped a grill pan in foil and placed the lamb on there for the first half of cooking. Then I put it directly on the heat when it got to 100 F. To get to 100 F I cooked it about 15-20 minutes on each side. Put the lamb directly on the grill on the heat until you reach 125 F for rare and about 130 F for medium rare (which is what I like). Remove from grill. Transfer to cutting board and cover with foil and let rest for about 15 minutes.
  7. Slice the lamb into desired thickness and serve with garlicky sauce.
Coder's Kitchen http://coders.kitchen/

Sarah

One Comment Hide Comments

Looks delish! I ahven’t tried to make lamb but I so love it! Thank you so much for linking up to Merry Monday this week! I am sharing your post today on our MM Pinterest Board. We hope to see you next week for another great party! Have a great week!
Best,
Kim

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