Grilled leg of lamb with asparagus and mint chimichurri sauce

Ingredients:

• 1 boneless leg of lamb weighing 2.5 kg.
• 9 cloves garlic, 7 crushed and 2 whole
• 3/4 tbsp. + 2 tbsp. l. olive oil
• 0.5 cup freshly squeezed lemon juice
• 1 kg asparagus, trimmed
• 2 tbsp. fresh parsley leaves
• 2 tbsp. fresh mint leaves

Preparation:

1. In a large bowl, combine 7 cloves garlic, 1/4 cup olive oil, 1/4 cup lemon juice, 1 tablespoon salt, and 1.5 teaspoons pepper. Rub the marinade over the entire surface of the lamb in the bowl, then tie it tightly and marinate in the refrigerator for at least 3 hours.
2. Preheat the grill to medium heat and prepare both direct and indirect heat. Grill the lamb over direct heat, turning frequently, until well-cooked, about 8 minutes per side.
3. Then transfer the meat to indirect heat, cover, and cook, turning occasionally, until the internal temperature reaches 125°F (52°C) for medium, about 50 minutes. Transfer the lamb to a cutting board and let rest for 15 minutes.
4. Toss the asparagus with 2 tablespoons of olive oil and season with salt and pepper. Grill the asparagus until tender, 6-8 minutes.
5. In a food processor, puree the remaining 2 whole garlic cloves with the parsley, mint, remaining 1/2 cup oil, remaining 1/4 cup lemon juice, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Serve the sliced ​​lamb with asparagus and chimichurri sauce.