I had never thought of trying to grill a leg of lamb. From my experience at home, my Dad always prepared it in the oven with ginger and garlic, and made the best gravy in the world. As usual, Joshua prodded to try something new and to use the barbecue.

We were wondering how to put a Riviera Kitchen twist, with local ingredients, so I decided to integrate the amazing thyme honey we bought in Hyeres last week. We also worked in some lemon zest and fresh thyme from our tasting garden.

The recipe is simple as pie, and has minimal prep time. Just be sure to visit a butcher you trust for prime quality, preferable locally raised lamb.  Also, share with him what you are thinking for cooking times, recipes. Butchers often have amazing ideas, and can help you find new variations.

Finished Grilled Leg of LambServing Size: 6

1 onion
8 cloves garlic, peeled, minced
2 tablespoons fresh thyme leaves, stems removed, chopped
Zest of 2 lemons
2 tablespoon apple cider vinegar
1  cup thyme honey
1/2 cup olive oil
sea salt
3 lbs. leg of lamb
2 cups beef stock


For the Marinade:

Put onion, garlic, thyme, lemon zest, vinegar, honey and olive oil into a food processor and pulse to combine.  Set half of the marinade aside.

Sprinkle a generous amount of salt and pepper over the lamb. Place marinade and lamb into a large zip lock bag. Spread marinade over all sides of the meat. Seal and refrigerate for 2 hours or overnight.

For the Leg of Lamb:

Pre-heat oven to 350F.

Remove lamb from refrigerator and bring to room temperature.

In a small sauce pan, heat the second half of the glaze.  Set aside.

Place the lamb, fat side down, on the grill and sear for about 4 minutes. Turn and sear until all sides are evenly grilled, but not black.

Move the lamb to a deep roasting pan.  Add 2 cups beef stock and place in the preheated oven covered for an additional 35-45 minutes (depending on how thick, and how many pounds the roast is), until a meat thermometer inserted into the thickest part of the roast registers 130°F (for medium rare).  Using a brush, glaze the lamb every 15 minutes.

Transfer to a cutting board with a well to catch the juices.  Cover with aluminum foil and let rest for 5-10 minutes. Cut and serve.

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