Grilled Dry-aged Lamb Leg Recipe

Marinate the Lamb

In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture generously over the dry-aged lamb leg. Allow it to marinate for at least 2 hours, preferably overnight in the refrigerator.

Grill the Lamb

Preheat the grill to medium-high heat. Remove the lamb from the refrigerator and let it sit at room temperature for about 30 minutes. Place the lamb leg on the grill and cook for about 20-25 minutes per side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check (130°F for medium-rare).

Mix the Yogurt Sauce

In a bowl, combine Greek yogurt, lemon juice, minced garlic, and salt. Stir until smooth and well combined. Adjust seasoning if necessary and set aside.

Plate the Dish

Once the lamb is cooked, remove it from the grill and let it rest for about 10 minutes. Slice the lamb leg and serve with a generous dollop of yogurt sauce, garnished with chopped mint, sliced peaches, and chopped perilla leaves.