Grilled Marinated Leg of Lamb With Asparagus and Mint Chimichurri

Mint and lamb are a classic combination. In this dish, the mint and parsley sauce adds
freshness and lightness to the grilled lamb.

Grilled Marinated Leg of Lamb With Asparagus and Mint Chimichurri

Ingredients

9 cloves garlic, 7 minced and 2 whole

3/4 cup plus 2 tablespoons extra-virgin olive oil

1/2 cup fresh lemon juice

Kosher salt and freshly ground pepper

1 (6-pound) boneless leg of lamb

2 pounds asparagus, trimmed

2 cups fresh flat-leaf parsley leaves

2 cups fresh mint leaves

Directions

Stir together the 7 minced garlic cloves, 1/4 cup olive oil, 1/4 cup lemon juice, 1 tablespoon salt, and 1 1/2 teaspoons pepper in a large bowl. Rub the marinade all over the lamb in a bowl, then truss tightly and marinate at least 3 hours in the refrigerator. 2. Preheat a grill for direct and indirect cooking over a medium-heat fire. Grill the lamb over direct heat until nicely charred, about 8 minutes per side, turning often. Then move to indirect heat, cover, and cook until the internal temperature reaches 125 degrees F for medium-rare, about 50 minutes, turning occasionally. Transfer the lamb to a cutting board and let rest 15 minutes. 

Toss the asparagus with the 2 tablespoons olive oil, salt, and pepper. Grill the asparagus until tender, 6 to 8 minutes. 

Pulse the remaining 2 whole garlic cloves in a food processor with the parsley, mint, the remaining 1/2 cup oil, the remaining 1/4 cup lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Serve the lamb, sliced, with the asparagus and chimichurri sauce.

https://www.foodnetwork.com/recipes/food-network-kitchen/grilled-marinated-leg-of-lamb-with-asparagus-and-mint-chimichurri-recipe-1928468