This was my best dish from the second PeTA gathering of 2005. The recipe is somewhat lamb-specific, but don’t let that stop you from improvising around it.
Ingredients
- 2.5 lbs boneless leg of lamb
- Large handful mint
- 1 Tbs Black Pepper
- 1 Tbs Yellow Mustard seeds
- 1 Tbs Onion Powder
- 1 Tbs Kosher Salt
- ¼ cup butter
- 1 or 2 cloves garlic
- 4 rosemary skewers
Instructions
- Mix the pepper, mustard, onion and salt together, and grind them in a mortar and pestle or coffee grinder or something.
- Warm the butter with the garlic in it. You’re making garlic butter here.
- If your butcher hasn’t, butterfly the leg of lamb.
- Rub the lamb with the mint. Leave the mint on the lamb.
- Skewer the lamb with the rosemary - you’re trying to hold it together, as well as distributing the flavor evenly.
- Toss the lamb on the grill.
- Brush the garlic butter on the lamb.
- Sprinkle the powderized spice-mix over the lamb.
- Brush the garlic butter on the lamb after five minutes.
- Flip after 10-20 minutes.
- Brush the garlic butter on the lamb.
- Sprinkle the other side with the spice mix.
- Brush the garlic butter on the lamb after five minutes.
- Eat. Enjoy.