Bridget, the nice lady who helps me keep my 3 oven Lacanche stove shining, has gone on vacation to Portugal for 3 weeks. Before she left, she told me that I should only use the ovens for gratins, tartes, cakes and that sort of thing. Under no circumstances was I to cook any meat products in the oven until she came back.
She advised me to use my large gas grill which she felt could temporarily handle any of my roasting needs. However, if I insisted on using the ovens, I would have to clean them myself after each use. Gasp!
So, that’s why I cooked the lamb leg, on the gas grill, in the freezing rain. What the heck! Jade held the umbrella.
I found a very interesting Japanese Curry Oil marinade at http://www.foodgal.com. She used it for lamb shoulder steaks but I felt it could work also for a leg of lamb and it did.
I served the lamb with a French Skordalia sauce and grilled vegetables with basil and a little olive oil. Yes!
Grilled Curried Leg of Lamb
1 boned and butterflied leg of lamb
1/2 cup olive oil
2 tablespoons grated garlic
3 tablespoons curry powder
4 teaspoons soy sauce
Mix olive oil, garlic, curry powder and soy sauce. Put lamb in a large zip lock, pour 3/4 of marinade over, massage and refrigerate overnight. Reserve the remaining marinade for basting.
Cook the lamb leg off flame for about 40 minutes then grill turning and basting until slightly charred and crusty. Serve with Skordalia sauce and mixed grilled vegetables.
1 large potato, peeled and cut into quarters
3 garlic cloves, finely chopped
1 tbsp lemon juice
1 tbsp white wine vinegar
2 tbsp hot water
3 ounces of olive oil
Boil the potatoes until cooked, drain and mash with garlic, lemon juice, wine vinegar and water. Put the potatoes in a blender or food processor and with the motor running, slowly stream in the olive oil. Can be made ahead and then heated before serving.