The great thing about the do-it-yourself concept made popular by Chipotle is that it’s easy and quick and can be applied to virtually any type of cuisine. I’ve done it before for tacos, sandwiches, pasta, and grain bowls, but you can let your imagination run wild! Also, I’ve found that my kids are more inclined to try different foods when they use their hands to build the meal. They get proud of their own creations!
My kids had a couple of friends over today so this type of meal was perfect. My strategy for DIY is normally just to use whatever ingredients I have on hand since I don’t have to plan ahead or make a separate trip to the grocery store. In this case, I used chopped tomatoes and lettuce, radish, cilantro yogurt, harissa, and whole wheat pita, along with a beautiful 2 lb butterflied leg of lamb. Easy, right?
I marinated the lamb the night before with a mixture of mustard, chives, parsley, olive oil, lemon juice, rosemary and tarragon, but honestly a store bought Greek dressing works perfectly fine as well. I seared the lamb on high on my outdoor grill for 2 – 3 minutes on each side, then lowered the heat to medium for 12 minutes.
I generally like my lamb medium, but if you like yours a little more well done, you could leave it on the grill a little longer. My husband always asks me, how can you tell when a thicker cut of meat is done? No one likes overcooked meat. Of course, you can use a thermometer. For medium, the internal temperature in the thickest part of the meat should be 145 degrees; for well done, 165 degrees. But I have a much easier way, which I’ll be putting up in a separate video very soon, so look out for that!
The key for juicy lamb is to let it rest for a good 15 minutes after taking it off the grill. This allows the meat juices to redistribute. Also, right before slicing, I pour a little extra virgin olive oil on the lamb to really brighten up the flavor.
And that’s it! This meal took me about 30 minutes or so to make (most of it on the grill) and I was able to feed 8 hungry people!