Ingredients
1 preserved lemon, rinsed
5 cloves garlic, chopped
1 shallot, chopped
2 small dried red chiles, stemmed and crumbled (about 1 teaspoon)
1 cup fresh mint leaves, plus sprigs for serving
1/4 cup fresh marjoram leaves, plus sprigs for serving
Juice and grated zest of 1 lemon, plus lemon halves for serving
1/2 teaspoon coarse salt
1 cup extra-virgin olive oil
3 pounds boneless leg of lamb, butterflied and pounded to an even thickness (1 to 1 1/2 inches)
Preparation
Halve preserved lemon; remove and discard seeds and flesh. Chop skin and pulse with garlic, shallot, chiles, mint and marjoram leaves, lemon zest and juice, and salt in a food processor until coarsely ground. Stir in oil. Reserve 3/4 cup marinade.
Place lamb in a baking dish; rub with remaining marinade. Refrigerate, covered, overnight.
- Let lamb stand at room temperature 1 hour. Heat grill to medium-high. Remove lamb from marinade, brushing off excess. Grill, covered, 8 minutes. Flip; continue cooking until a thermometer inserted in center reads 130 degrees for medium-rare, about 8 minutes more. Cover loosely with foil; let rest 20 minutes. Slice thinly and serve with herb sprigs, lemons, and reserved marinade.
