Leg of Lamb with Summer Vegetables

Photo by Matt Rose

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4 appetizer servings

  • 1 pound boneless leg of lamb, preferably from Border Springs Farm
  • Extra virgin olive oil, as desired
  • Freshly cracked pepper, to taste
  • Fine sea salt, to taste
  • Butter, as desired
  • Farmers Market Vegetables
  • 6 baby squash with blossom, split lengthwise
  • 12 leaves flat leaf parsley
  • 3 baby red onions, greens trimmed
  • 5 pods okra, split lengthwise
  • 2 oc each color baby rainbow carrots, split lengthwise
  • Extra virgin olive oil, as desired
  • Juice from 1 lemon
  • Fine sea salt, to taste
  • Togarashi, or other red pepper spice blend, to taste
  • 12 leaves flat leaf parsley
  • Pickled Ramp Vinaigrette
  • 2 pickled wild ramps, thinly sliced
  • Juice of 1 lemon
  • 1 teaspoon honey
  • 3 ounces olive oil
  • Fine sea salt, to taste
  1. Prepare grill for grilling with dry oak wood or any natural hardwood charcoal. Light fire as directed, then wait until coal bed has ashed over and is good and hot.
  2. For vinaigrette, place first four ingredients in a small bowl. Gently combine. Slowly drizzle in oil while constantly whisking. Add salt to taste. Vinaigrette is beautiful in “broken” form—no need to emulsify.
  3. For lamb, rub leg generously with olive oil. Moderately season all sides with salt and pepper. Select an area on grill where your hand can hover for 3-5 seconds (heat test). Grill lamb leg section on all sides, turning frequently, until medium rare. Evaluate doneness by inserting a digital thermometer into thickest part of meat. Remove from heat when meat is at 120 degrees. Allow to rest for at least 10 minutes. (Resting will allow it to “carry over” to 130 degrees or so). While meat is resting, rub a little butter on leg, if desired. After meat has fully rested, slice against the grain with a very sharp knife.
  4. While lamb is resting, grill vegetables. Toss vegetables in oil and arrange on a small tray or plate. Lightly season with salt and togarashi (or pepper blend of choice). Using the same spot the lamb was grilled on, start grilling the more robust vegetables such as carrots and onions. Next, grill the more delicate items such as baby squash and okra. Slightly char each vegetable and remove from grill when almost tender. Toss grilled vegetables in a bowl with lemon juice, more oil, and parsley.
  5. Slice lamb and arrange it neatly on a plate. Surround with grilled vegetables and drizzle with pickled ramp vinaigrette.
  • from Chef Nathan Thurston of Stars Restaurant, Charleston, SC

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