Chimichurri Ingredients:
- 4 stalks Green garlic (a.k.a spring garlic)
- 3 each Shallots
- 2 each Lemons
- 2 bunches Parsley
- 1 bunch Chives
- 1 1/2 cup Extra virgin olive oil
- 1 tsp. Smoked sweet paprika
- 1 tbsp. Cumin (ground)
- 1/3 cup Red wine vinegar
- 1 tbsp. Sugar
- 1/4 cup dried oregano
- To taste Kosher salt
Grill Ingredients:
- 2 cups Pinot Noir barrel chips (or other hard wood), soaked in water for 30 min.
- 1 recipe Green Garlic Chimichurri
- 1 each American lamb leg (de-boned and tied) marinated in 1 cup of the Chimichurri over night in the refrigerator.
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Chimichurri Preparation:
- Slice the garlic stalks into 1/4" rounds. Blanch in salted boiling water for 1 minute and shock in ice water.
- Meantime, mince shallots and set aside.
- Zest and juice the lemons into a blender along with the cooked garlic and all other ingredients, except oregano and shallots.
- Pulse until well combined. Pour into a bowl.
- Stir in shallots and dried oregano by hand and season with salt. Reserve at room temperature to serve, or refrigerate for up to one week.
On the Grill:
- Preheat grill for indirect cooking at a medium temperature.
- Loosely wrap the soaked wood chips in aluminum foil and poke several holes in the foil. Place the packed directly onto the heat source on your grill. The wood chips should start to smoke within a couple of minutes.
- Position the lamb leg on the grill for indirect cooking (away from the hottest part of the grill). Turn every 20 minutes and baste with the remaining chimichurri. Be aware and control the temperature of your grill (between 280 and 300° F is ideal).
- Cook to your desired doneness (chef recommends medium, with an internal temperature around 140° F).
- Loosely cover with foil and allow 15 minutes resting time before slicing and serving.
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