For Easter dinner, I convinced my family to throw some lamb onto the grill instead of the typical cheeseburgers. While we had the cheeseburgers too, we also chopped up some vegetables, picked some rosemary from my mom’s garden and tossed everything together onto one big platter. Lamb is basically defined as a sheep less than a year old and the smaller and younger the lamb, the more tender the meat which is why you don’t hear of many people eating sheep. A lot of people eat lamb on Easter and while I don’t really celebrate the holiday for its religious reasons, I do like the tradition of cooking a meat that is so closely related to Spring. For this particular lamb, we chose a leg of lamb and had the butcher de-bone it. It’s typically a good idea to leave the bone in any kind of meat for moistness and flavor but since we were grilling it, we figured the bone would just get in the way.
3 lb. lamb
1/2 cup olive oil
1/2 cup dijon mustard
3 garlic cloves, chopped
3 sprigs rosemary
Salt and pepper, to taste
1. Whisk together ingredients for marinade.
2. Combine lamb and marinade in a plastic bag and let sit it the refrigerator about 24 hours.
3. For medium rare, grill about 20 minutes, turning occasionally until an instant-read thermometer inserted in the thickest part registers 130 degrees. Or you can just cut into it and throw it back onto the grill if it’s not done, like we did. Let the meat sit for about 15 minutes so the juices have a chance to redistribute. Like any meat, if you cut into it right away, it will likely loose most of its juiciness.
2 Yellow Squash
1 Red Bell Pepper
2 Vidalia Onions
5 Medium Tomatoes
Salt and Pepper, to taste
1. Chop vegetables into large pieces (big enough that they will stay together on the grill and not fall through the cracks)
2. Toss with olive oil to coat and sprinkle with salt and pepper.
3. Add vegetables to the grill, turning occasionally until they are soft and tender, about 15 minutes.