It’s Labor Day weekend. Looking for something to grill, I solicited suggestions on Facebook. One of the suggestions, leg of lamb, peaked my interest as I’ve never really ventured into that area of food much. I’ve done lamb chops once, but that’s it. For our 10th anniversary, we sampled some leg of lamb at this Brazilian steakhouse Chima, and goodness, it was the bomb, amazing, incredible, off the chain!

I decided to try to recreate that sensation as my wife and I traveled through our memory banks to remember what the waiter told us was in their marinade and then also adding our own flair. And by adding our own flair, I do mean these measurements are ad-lib as I was playing it by ear eye.

The broccolini came about as I was in the store and saw it next to the asparagus. I love broccoli, but despise asparagus. Easy decision, get the asparagus for the Mrs, and get the broccolini for me, assuming that it tastes similar to broccoli (it does, kinda tastes better in my opinion).

Leg of Lamb
Leg of lamb butterflied (I had the butcher do it for me, and since it was just for our household, I cut that butterflied portion up into 4 slabs, freezing the other 3.
2-3 tablespoons minced garlic
3-4 tablespoons minced ginger
1/3 package of fajita seasoning mix
2-3 tablespoons sugar
Juice of 1 lime, freshly squeezed with pulp
hand full of fresh cilantro, chopped
5 tablespoons of olive oil
1 spring onion, chopped
Pink Himalayan salt

Broccolini & Asparagus
Stalks of broccolini
Stalks of asparagus
olive oil
Jane’s Krazy Mixed up Salt

In a bowl, mix up all ingredients for the lamb except for the pink salt. Pour onto both sides of the lamb, mashing it into the meat prior to turning. Refrigerate for at least an hour minimum.

In zip-lock bag, place broccolini and asparagus along with enough olive oil to coat all of the stalks. Refrigerate. (Note, these veggies will only take about 5 mins

Prep grill for direct grilling for the lamb and leave a section charcoal free for indirect grilling of the broccolini and asparagus. Place Lamb on grill and add some of the pink sea salt prior to covering. I want to say I cooked this for about 15 minutes or so for my medium doneness, turning about every 5 minutes and adding pink salt after the turn. Toya likes her meat well done so I cut off half and cooked it for about 7 more minutes.

On the last 5 minutes of grilling, add your veggies to the “indirect” side of the grill, lightly sprinkle with Jane’s Krazy salt, and cover. Veggies are done as soon as they start turning brown. You don’t want to cook these too long as they will burn and turn flimsy.

Let the lamb sit at least 5 minutes before cutting. Hmmm, maybe we should cook the veggies here at this point next time as they tasted a whole lot better fresh off the grill than when they started to cool off. Enjoy!

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