Buttermilk Leg of Lamb

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Ingredients:

2 Alberta Lamb leg

5 cloves garlic - smashed

1 ½ cup buttermilk (350 mL)

1/3 cup fresh parsley and thyme (75mL)

1 tbsp sriracha (chile paste)

salt and black pepper to taste

¼ red onion - chopped

Method:

1. Butterfly Alberta Lamb leg and place in a large ziplock bag. 
2. Place all other ingredients into bag and massage into lamb. 
3. Marinate in refrigerator for 4 – 6 hours. 
4. Remove from marinade and pat dry. 
5. Sprinkle with salt and pepper and a little canola oil.  
6. Place on a pre-heated grill and cook until it begins to brown.  Flip and finish cooking. 
7. Allow to rest. 
8. Slice across the grain and serve.

Recipe courtesy of Chef Darren Nixon