Barefoot Contessa’s Grilled Leg of Lamb With Roasted Fruit: A Symphony of Flavors

The scent of rosemary always transports me back to my grandmother’s garden. She had an enormous bush, almost a small tree, and would snip off sprigs for everything from stuffing poultry to infusing olive oil. This recipe, with its generous use of fresh rosemary, instantly evokes those memories of sunny afternoons spent in her fragrant garden, watching her create culinary magic. The combination of the savory, grilled lamb with the sweet, tangy roasted fruit is simply divine, a true testament to the power of fresh ingredients and simple techniques.

Recipe Overview

• Prep Time: 3 days 15 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 3 days 1 hour 40 minutes
• Servings: 8-12
• Dietary Type: Gluten-Free

Ingredients

For the Lamb:

• 2 lbs regular plain yogurt or 2 lbs low-fat yogurt
• ½ cup olive oil, plus more for brushing
• 1 lemon, zest of
• ½ cup fresh lemon juice (from about 3 lemons)
• ¾ cup whole fresh rosemary leaves (from 2 large bunches)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 (5 lb) butterflied leg of lamb (or a 9 lb bone-in leg)

For the Oven Roasted Fruit:

• 6 peaches, pitted and cut into quarters
• 6 plums or 6 Italian plums, pitted and quartered
• ½ cup sugar
• 2 cups fresh raspberries
• 2 tablespoons orange juice

Equipment Needed

• Large, non-reactive bowl
• Charcoal grill
• Paper towels
• Aluminum foil
• Cutting board
• 2 glass or porcelain oven-proof baking dishes

Instructions

1. Prepare the Marinade: In a large, non-reactive bowl, combine the yogurt, olive oil, lemon zest, lemon juice, rosemary, salt, and pepper. Whisk until well combined. This marinade not only tenderizes the lamb but also infuses it with a bright, herbaceous flavor.
2. Marinate the Lamb: Add the butterflied leg of lamb to the bowl, ensuring it is completely covered with the yogurt marinade. Cover the bowl tightly with plastic wrap and marinate in the refrigerator for at least overnight or up to 3 days. The longer the lamb marinates, the more flavorful and tender it will become.
3. Bring to Room Temperature: Remove the marinated lamb from the refrigerator about an hour before grilling to allow it to come to room temperature. This will ensure more even cooking.
4. Prepare the Grill: Prepare a charcoal grill with hot coals. You’ll want a medium-high heat for grilling the lamb. Make sure your grill grates are clean.
5. Prepare the Lamb for Grilling: Scrape the yogurt marinade off the lamb. Wipe the meat dry with paper towels. Season the lamb generously with salt and pepper. This step is crucial for achieving a nice sear.
6. Grill the Lamb: Brush the grill grates with olive oil to prevent the lamb from sticking. Place the lamb on the hot grill and cook on both sides until the internal temperature reaches 120 to 125 degrees Fahrenheit for rare. This will take approximately 40 minutes to 1 hour, depending on the heat of your grill. Use a meat thermometer inserted into the thickest part of the lamb to ensure accurate doneness.
7. Rest the Lamb: Remove the grilled lamb from the grill and transfer it to a cutting board. Tent it loosely with aluminum foil and allow it to rest for 20 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful result.
8. Prepare the Oven Roasted Fruit: Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).
9. Arrange the Fruit: Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes. Use baking dishes large enough to avoid overcrowding the fruit.
10. Add Sugar and Raspberries: Sprinkle the sugar evenly over the peaches and plums, then top with the fresh raspberries.
11. Bake the Fruit: Bake for 20 to 25 minutes, or until the fruit is tender and slightly caramelized. The exact baking time will depend on the ripeness of your fruit.
12. Broil the Fruit: Heat the broiler and place the baking dishes of fruit about 5 inches below the heat. Broil for 5 to 8 minutes, or until the berries release some of their juices and the tops are lightly browned. Watch carefully to prevent burning.
13. Finish with Orange Juice: Remove the fruit from the broiler and sprinkle with the orange juice.
14. Serve: Slice the grilled leg of lamb thinly against the grain and serve immediately with the warm oven roasted fruit.

Expert Tips & Tricks

• Butterflying the Lamb: If you’re not comfortable butterflying the leg of lamb yourself, ask your butcher to do it for you. It will save you time and ensure a more even thickness for grilling.
• Doneness: Use a reliable meat thermometer to check the internal temperature of the lamb. For medium-rare, aim for 130-135°F (54-57°C). Remember that the temperature will continue to rise slightly as the lamb rests.
• Grill Temperature: Maintaining a consistent grill temperature is key. Use a grill thermometer to monitor the heat and adjust the coals as needed.
• Marinade Adjustment: If you find the yogurt marinade too thick, you can thin it out with a little water or extra lemon juice.
• Fruit Sweetness: Adjust the amount of sugar in the roasted fruit depending on the sweetness of your fruit. If your peaches and plums are very ripe, you may need less sugar.

Serving & Storage Suggestions

Serve the grilled leg of lamb immediately after slicing, accompanied by the warm oven-roasted fruit. The combination of savory and sweet flavors creates a delightful contrast. This dish pairs well with a variety of side dishes, such as roasted vegetables, couscous, or a simple green salad.

Leftover grilled lamb can be stored in an airtight container in the refrigerator for up to 3 days. The oven-roasted fruit can also be stored in the refrigerator for up to 3 days.

To reheat the lamb, gently warm it in a low oven or microwave. Be careful not to overcook it, as it can become dry. The roasted fruit can be reheated in the oven or microwave as well.

Nutritional Information

(Estimated per serving)

Nutrient	Amount per Serving	% Daily Value
Calories	680 kcal	34%
Total Fat	30g	46%
Saturated Fat	10g	50%
Cholesterol	180mg	60%
Sodium	700mg	29%
Total Carbohydrate	35g	12%
Dietary Fiber	4g	16%
Sugars	30g	–
Protein	60g	120%

Variations & Substitutions

• Other Fruits: Feel free to experiment with other fruits in the oven-roasted fruit recipe. Try using nectarines, cherries, or blackberries.
• Herbs: If you don’t have fresh rosemary, you can use dried rosemary, but use only 1 tablespoon. You could also use other herbs, such as thyme or oregano.
• Yogurt: Greek yogurt can be substituted for plain yogurt.
• Lamb Cut: A boneless leg of lamb can be used in place of a butterflied leg, but grilling times may need to be adjusted.

FAQs (Frequently Asked Questions)

Q: Can I use frozen fruit for the roasted fruit?
A: While fresh fruit is preferred for the best flavor and texture, frozen fruit can be used in a pinch. Thaw the fruit completely before roasting and reduce the sugar slightly, as frozen fruit tends to be sweeter.

Q: How do I prevent the lamb from sticking to the grill?
A: Make sure to thoroughly clean and oil the grill grates before placing the lamb on the grill. You can also use a non-stick grill spray.

Q: Can I make the marinade ahead of time?
A: Yes, you can make the marinade up to 2 days in advance. Store it in an airtight container in the refrigerator.

Q: What’s the best way to slice the lamb?
A: Use a sharp knife to slice the lamb thinly against the grain. This will ensure that the meat is tender and easy to chew.

Q: Can I use a gas grill instead of a charcoal grill?
A: Yes, you can use a gas grill. Preheat the grill to medium-high heat and follow the same grilling instructions.

Final Thoughts

This Grilled Leg of Lamb with Roasted Fruit is a truly special dish that is perfect for celebrations or any occasion where you want to impress your guests. The combination of flavors and textures is simply exquisite, and the recipe is surprisingly easy to make. I encourage you to give it a try and experience the magic for yourself. Don’t be afraid to experiment with different fruits or herbs to create your own unique twist on this classic recipe. And please, let me know what you think! I love hearing about your culinary adventures. Consider pairing this dish with a crisp rosé or a light-bodied red wine for a truly memorable meal.