Prep Time

30 Minutes

Cook Time

4 Hours Inactive

Yield

Serves 8

Ingredients

1 ea 6lb Boneless Leg of Lamb
2 lb Asparagus, Trimmed
3/4 cup plus 2 tbsp Extra Virgin Olive Oil, Divided
1/2 cup Lemon Juice, Divided
9 ea Garlic Cloves, Divided- 2 whole, 7 minced
2 cups Flat Leaf Parsley, Leaves only
2 cups Mint, Leaves Only
Salt and Freshly Ground Black Pepper

Method of Preparation

1. Stir together the 7 minced garlic cloves, 1/4 cup olive oil, 1/4 cup lemon juice, 1 tbsp salt and 1 1/2 tsp pepper in a large bowl.
2. Rub the marinade all over the lamb.
3. Truss the lamb tightly and marinate for at least 3 hours in the refrigerator.
4. Preheat a grill for direct heat and indirect cooking over a medium-heat fire.
5. Grill the lamb over the direct heat for 8 minutes per sid

e, turning often.
6. The lamb should be nicely charred.
7. Then move to indirect heat, cover the grill and cook for about 50 minutes.
8. For medium-rare, the internal temperature should read 125 degrees.
9. Transfer the lamb to a cutting board and allow to rest for 15 minutes.
10. Toss the asparagus with 2 tbsp olive oil, salt and pepper.
11. Grill the asparagus for 6 to 8 minutes.
12. In a food processor, pulse the remaining 2 whole garlic cloves with the parsley, mint, remaining 1/2 cup of oil, remaining 1/4 cup lemon juice, 1 tso salt and 1/2 tsp pepper.
13. Serve the lamb sliced with the asparagus and chimichurri sauce.

Recipe Source

www.foodnetwork.com