4 lbs Lamb
2 Tbsp Mint
2 Tbsp Rosemary
2 Garlic Cloves
2 tsp salt
1 tsp soy sauce
Create dry rub for lamb by placing fresh mint, rosemary and garlic all together on a cutting board, with a mezzaluna (kitchen tool) rock blade back and forth until all ingredients have been finely shredded . (May use dry herbs as well, no shredding needed, just mince garlic.) Place herbs, salt and drizzle soy sauce onto lamb. Using your hands rub ingredients into lamb. Set aside and allow to rest for 1 hour.
Follow searing methods for all cuts of lamb if using stove top. For smaller pieces of lamb cooking time will be reduced for grill smaller cuts can stay on grill for about 8 minutes per side. For stove top, after braising allow to cook cover for about 7 minutes.
Choose method of cooking Leg of Lamb:
Start the grill. When grill reaches temperature 400 F (180 C), place lamb onto grill reduce temperature to 350 F (160 C) and allow to grill for 15 minutes, turn lamb and allow to cook for another 15 minutes on the other side. Remove lamb from grill and place into a pan, cover tightly with foil allow to rest for 15 minutes before slicing and serving.
For Charcoal Grill: When coals are hot (80% gray), place lamb onto upper rack and cover with kettle top. Allow lamb to cook 20 minutes per side, until golden, resting time in pan off the fire should be 15 minutes.
Need to sear lamb creating a fine crust on the outside of meat and sealing in the juices of the meat.
Turn stove on to medium-high heat; place an iron skillet onto stove burner and add 2 Tbsp olive oil to iron skillet, allowing oil to heat up for 1 minute. Place lamb into hot pan and allow to braise in pan for 2-3 minutes, searing is complete when meat lifts from the pan easily with a fork. If meat is sticking to pan, allow for it to cook 1 minute longer in skillet.
Turn meat and repeat process on the other side for 2-3 minutes.
Add 1/2 -3/4 cups Marsala Secco (dry)to meat in pan, reduce cooking temperature to medium low, cover pan allow lamb to simmer for 20 minutes. Turn off heat, allow to rest for 10 minutes before cutting and serving.