Grilled Colorado Lamb with Pickled Corn Relish

Grilled Leg of Colorado Lamb with Pickled Corn Relish

1 leg of lamb, boneless,

Separate leg muscles on lamb into four pieces, season generously with juniper rosemary salt rub while grill heats, about 20 minutes.   Grill to medium rare and let rest on cutting board 10 minutes before slicing.  Serve with generous portion of pickled corn relish.

Juniper Rosemary Salt Rub

2 ounces juniper seeds

1 ounce mustard seeds

1 ounce whole coriander

2 sprigs rosemary, chopped fine

1 ounce salt

1 ounce brown sugar

1 ounce ground black pepper

Pickled Corn Relish

6 ears fresh corn on the cob

3 shallots, fine diced

2 cloves fresh garlic, sweat

1 cup sweet gherkins, fine chopped

½ cup fresh cilantro chopped

1 Tablespoon ground cumin

juice of one lemon

3 green onions, sliced thin

1 roasted red pepper, diced

2 T balsamic vinaigrette

salt and pepper to taste

Roast corn in the husk either on the grill or in the oven for 15- 20 minutes, let rest, remove husk and remove corn kernels.

Add all ingredients together, stir well and reserve while lamb cooks.  May be prepared and stored in cooler for up to a day.

Serve with crisp hearts of romaine lettuce and quinoa flatbread.