Barton Seaver likes to serve this to his own family with turnips glazed with brown sugar, vinegar, and butter. Haricots verts also make a good companion. Look for a boneless, butterflied leg of lamb, preferably Colorado or Icelandic, and trim any excess fat.
1 (3-pound) boneless leg of lamb, butterflied and trimmed
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1/2 cup fresh lemon juice (about 3 lemons)
1 cup fresh mint leaves, torn and divided
6 tablespoons olive oil, divided
6 garlic cloves, minced
1 ounce anchovies, chopped (about 4 fillets)
1 cup applewood chips
Est. added sugars 0g
How to Make It
Sprinkle lamb evenly with salt and pepper; let stand 10 minutes. Combine juice, 3/4 cup mint, 1/4 cup oil, garlic, and anchovies in a large zip-top plastic bag. Add lamb to bag; toss to coat. Refrigerate at least 4 hours and up to 24 hours, turning occasionally.
Remove grill rack from grill; set aside. Prepare grill for indirect grilling, heating one side to high (if using a gas grill, heat other side to medium). Add wood chips directly to flames. Coat grill rack with cooking spray; place grill rack on grill.
Remove lamb from marinade; discard marinade. Add lamb over hot side of grill. Cover and grill 8 minutes or until lamb is lightly charred. Turn lamb over, and place on cooler side of grill; cover and grill 4 to 6 minutes or until desired degree of doneness. Remove from grill; let stand 15 minutes. Cut lamb across the grain into thin slices; place on serving platter. Drizzle slices with remaining 2 tablespoons olive oil; sprinkle with remaining mint leaves.