When I was in the former Yugoslavia in the mid-eighties, one of my favorite meals came from a whole lamb roasted on a spit over a fire at a picnic near Belgrade. Along with fresh bread, good company, local musicians, and lots of slivovitz, we were a very happy crowd.
Since I’ve been ordering grassfed meat by the whole or half animal, it’s challenging to know what to do with each part of the animal that’s hanging out in the freezer downstairs. Most people enjoy leg of lamb on a special occasion, such as Easter, but when you have six 4-pound leg roasts on hand, you’ve gotta spread out the feasts throughout the year.
The last thing I want to do in the summer (or what’s left of it here in Michigan) is turn on the oven so I found this recipe from Real Simple for Slow-Grilled Leg of Lamb. It’s so easy to do: just process the ingredients for the paste and slather it on the meat for 2 to 8 hours, light the grill, and slow-cook it.
We enjoyed ours with some diced and fried fresh butterball potatoes from Visser Farms at the Holland farmers’ market and a medley of green beans and carrots from our own garden. I added a leek from the Boeve Farm to balance the sweetness of the fresh-picked carrots. Yum.