For a tender and flavorful cut of lamb that is perfect for grilling, look for the top round or lamb top, a small boneless roast from the upper part of the leg that weighs 1 1/4 to 1 1/2 pounds. You can grill or roast it, cut it into cubes for kebabs, or slice it into 1-inch slabs for lamb steaks. In this recipe, marinate the whole piece in a soy-mustard sauce, grill it, then serve with a piquant olive and tomato relish.
|1/4||cup soy sauce|
|1||tablespoon Dijon mustard|
|4||cloves garlic, finely chopped|
|2||boneless lamb top round roasts (1 1/4-1 1/2 pounds each)|
1. In a large shallow bowl, combine soy sauce, mustard, and garlic. Add the lamb and turn to coat a few times. Cover with plastic wrap and refrigerate for a few hours or overnight.
2. Prepare a charcoal grill or turn a gas grill to medium-high heat. Grill the lamb, turning a few times, for 25 to 30 minutes for medium-rare or until a meat thermometer registers 130 degrees. For more well done meat, continue grilling for 5 minutes. Transfer the meat to a cutting board and let rest for 10 minutes.
|1 1/4||cups pitted kalamata olives, chopped|
|1||cup cherry tomatoes, chopped|
|1||medium shallot, finely chopped|
|1||tablespoon red wine vinegar|
|Salt and pepper, to taste|
|1||tablespoon olive oil|
|2||tablespoons chopped fresh parsley|
1. In a bowl, combine the olives, tomatoes, shallot, vinegar, a pinch of salt, pepper, oil, and parsley. Taste for seasoning and add more pepper, if you like.
2. Slice the lamb thickly. Serve with the olive relish.