Lamb with garlic is one of the few low fat meat recipes Serrina (my Skinny Kitchen Hand) does not enjoy. It serves 8, but all of them have to like it.
The rest of the family does enjoy it, so Serrina has something else when we cook this delicious low fat meat recipe. Majority rules! ;-)
I had never tried lamb till I came to Australia. It is not part of the Latin American diet (as far as I know), where you tend to eat beef, pork, chicken, goat, and other things... but not lamb.
I have tried lamb in several ways since I arrive to Australia, and one of my favourite dishes is "Lamb Kebabs" which is a Turkish dish. But it was only until a Greek friend of mine invited me to a typical Greek barbecue that I really learnt to love lamb. This lamb with garlic dish reminds me of that barbecue. I hope you enjoy it too.
1 lamb leg (3 lb, or 1.36 kg). [ask the butcher to bone it and butterfly it for you]
1 Tbsp minced parsley
1 Tbsp ground sage
1 Tbsp chopped rosemary
2 tsp olive oil
2 Tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp crushed garlic
This is what you do:
First season the lamb leg by rubbing it with parsley, sage and rosemary everywhere.
Then mix the olive oil, lemon juice, salt and pepper in a bowl, and pour the mix onto the lamb leg, and rub it into the meat. Insert the crushed garlic into the crack and crevices of the leg.
Next, start up the broiler (or barbecue/grill). If the grill is non-stick, then you don't need to cover it with foil. But if it is not a non-stick grill, do cover it with foil before cooking the meat.
Place the lamb on the grill when it's very hot, and turn every 10 minutes if you want it rare, 15 minutes for mid to well done, and 20 for well done. I rather have mine mid to well done (don't like it rare, and don't like charcoal).
Cut the lamb into half an inch slices and serve on equal parts. You can pour fresh lemon juice on top of the meat when cooked for an extra Greek flavour.
You can have this with a nice low fat salad recipe.