Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic

Total Time:
1 hr 1 min
Prep:
35 min
Inactive:
1 min
Cook:
25 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 8 garlic cloves
  • 3 tablespoons chopped fresh thyme leaves
  • 2 tablespoons chopped fresh rosemary leaves
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon coarse salt
  • 3 tablespoons olive oil
  • 1 (7 to 8-pound) leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)
  • 1 lemon
Directions
  • Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients. Secure loose flaps of meat, by runnning 2 long metal skewers lengthwise and 2 skewers crosswise through the lamb, bunching the meat together.

  • Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle, cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour.

  • Prepare grill.

  • Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125 degrees F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425 degrees F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125 degrees F for medium-rare.) Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes.

  • Cut lamb into slices and serve with any juices that have accumulated on cutting board.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews