Low FODMAP Recipes Can Be Found Everywhere!
I own over 2000 cookbooks. I have them upstairs and downstairs and some are even piled on the floor and in gigantic baskets. I do have most of my baking related books in one location but other than that, it’s hodgepodge. I use them for reference mostly and truthfully there are very few that I actually use for recipes. There are exceptions and The Nantucket Open-House Cookbook is one of them. This recipe for Grilled Butterflied Leg of Lamb with Mint Salsa Verde comes almost straight from the author, Sarah Leah Chase.
A Great Resource
I had known of Sarah’s work – she had co-authored The Silver Palate Good Times Cookbook – and her style has always spoken to me. Sarah is someone who likes to prepare food for a party. Her flavors are bold and celebratory but never fussy or stuffy.
Marinate, Grill, Slather & Serve
This recipe for Grilled Butterflied Leg of Lamb with Mint Salsa Verde is a perfect example. A bold marinade with red wine and garlicky olive oil, raspberry vinegar and lots of chopped scallion greens permeates the butterflied leg of lamb as it marinates during the day or overnight.
Hardwood charcoal lends its inimitable smoky flavor while the Mint Salsa Verde is bright, fresh and tangy combining mint, parsley, anchovies and more garlicky olive oil.
Make this for a party and wait for the raves. It is great hot, warm or even at room temperature.
FODMAP IT!™ Grilled Butterflied Leg of Lamb with Mint Salsa Verde
This FODMAP IT!™ Grilled Butterflied Leg of Lamb with Mint Salsa Verde is perfect when you need to feed a crowd and want to get the grill going!
- 3 to 4 pound (1.4 kg to 1.8 kg) butterflied leg of lamb, trimmed of excess fat
For the Marinade: Either the morning of the evening that you plan to cook the lamb (preferable) or the night before, whisk the red wine, Garlic-Infused Oil and raspberry vinegar together in a large bowl (large enough to hold the lamb). Whisk in the scallions and season to taste with salt and pepper. Add the lamb. Refrigerate for at least 6 hours or for the overnight and day duration, turning the lamb often to marinate evenly.
Alternatively, I actually find it very handy to place the marinade in a large zip-top bag, add the lamb, remove the air and seal the bag. The marinade will be all around the lamb and you won’t have to tend to it.
Up to a few hours before serving, make the Mint Salsa Verde. You can also make it the day before and bring it back to room temperature.
For the Lamb: Prepare a hardwood charcoal fire and create a fairly hot fire. Remove the lamb from the marinade, allowing excess to drip away. Grill lamb for about 6 to 8 minutes on each side or until done to your liking. I like to remove it at 130°F/55°C and allow it to rise to 135°F/58°C upon resting for medium-rare.
Let the lamb sit for 10 minutes for juices to redistribute, then slice and serve with Mint Salsa Verde on the side. Some sort of rice or potato dish and a green salad or vegetable make great sides. The lamb can also be served warm or at room temperature - but not cold.