- The best way to make this dish without having to deal with a whole leg of lamb is to ask your butcher to make you leg top roasts. If you like lamb, you are going to love this.
- 1/4 coarsely chopped fresh oregano
- 2 tbsp. coarsely chopped fresh rosemary
- 1 tbsp. kosher salt
- 1 tbsp. pepper
- 1 tbsp. minced garlic
- 3 tbsp. olive oil
- 2 x 1` lb. lamb leg top roasts
Stir together the herbs, salt, pepper, garlic and oil and rub all over the lamb. Set aside while you make the stone fruit relish.
- 6 peaches (or apricots) cut into 1/4 inch pieces
- 1 roasted red pepper, outer skin removed, cut into 1/4 inch pieces, (1/3 cup)
- 2 tbsp. minced shallot
- 2 tbsp. coarsely chopped mint (fresh)
- 2 tbsp. red wine vinegar
- 2 tbsp. fresh orange juice
- 2 tbsp. extra virgin olive oil
- 1 tsp. brown sugar
- 1/2 tsp. red pepper flakes
- 1/2 tsp. ground coriander
- pinch of salt
Stir together all the ingredients and set aside.
Preheat the barbecue on high for about 10 minutes. Sear the lamb on a lightly oiled grill rack, covered with the lid, turning once until well browned (9-10 minutes).
Turn off one burner and put the lamb on the shut-off burner, reduce the heat to moderate and grill until the internal temperature registers 135 degrees for medium rare. (about 15-20 minutes). Transfer to a cutting board and tent with foil, letting rest for 15 minutes, before cutting across the grain. Slice thinly and serve with the stone fruit relish.
Serve this with roasted potatoes and root vegetables. Add some garlic toast and a glass or two of a lovely Merlot or Sangiovese red wine.