Herby and salty with just a hint of spice, this is the perfect dish to grill on a weeknight and have leftovers for days to come. Serve with Middle-Eastern Eggplant for a truly authentic meal!
Yield 4-6 servings
2 cups of arugula (can be substituted with basil, mint, or a combination thereof)
1 large clove of garlic
1/4 cup of walnuts (can be substituted with hazelnuts, pistachios, or macadamia nuts)
1/3 cup of olive oil
A generous pinch of salt
1/3 cup of orange juice
2 lb of boneless leg of lamb
In the food processor, blend the arugula, garlic, walnuts, olive oil, and salt until nearly smooth, about 2 minutes. Pour into a ziploc bag and add the orange juice, shaking vigorously to combine.
Add the lamb into the bag, seal the top, and squish and squeeze the bag to distribute the marinade around the meat. Marinate in the fridge for at least 2 hours and up to 24 hours.
To cook, heated the gas grill to 450 degrees. Put the lamb in the center (over direct heat) and cook for 7 minutes, then flip and cook for an additional 7 minutes. Ideally, you want to get the lamb to 125 degrees for somewhere between rare and medium rare.
Cover the lamb with tinfoil for 10 minutes (it needs to relax), then thinly slice and serve with Middle Eastern Eggplant.