- 1 cup fresh mint leaves, washed and taken off the stem
- 1 cup fresh rosemary, washed and taken off the stem
- 1/2 cup fresh lemon juice
- 2 cups olive oil
- 2 Tbsp Kosher salt
- Lamb, your choice of cut
- Place all of the ingredients in a blender or food processor and process to a paste. Prepare your lamb so that once it is done marinating you are ready to immediately place it on the grill. Place the lamb and marinade in a large zipper bag and place it in the refrigerator. If you like lamb and your cut is fairly tender and not gamy then I suggest marinating the meat for no less than an hour. If you have a real tough strong tasting piece of lamb than I suggest letting the lamb marinate for 24 hours. This recipe will marinate up to about 2 Â½ pounds of lamb.
Once the lamb has marinated then place it on a hot grill that is set up for indirect cooking. Place the lamb directly over the hot charcoals until the meat is browned nicely then move to the indirect area. Cook until desired doness.