Prev Recipe Next Recipe

Recipe courtesy of Food Network Kitchen

Save Recipe Print

Total:: 40 min
Prep:: 10 min
Cook:: 30 min

Nutrition Info

Ingredients

1 butterflied boneless leg lamb (about 6 pounds)
13 cup extra-virgin olive oil, plus 2 tablespoons
14 cup dried thyme
2 teaspoons allspice
Kosher salt
1 tablespoon dark brown sugar
1 tablespoon sherry vinegar
1 teaspoon grated peeled fresh ginger
2 scallions (white and green parts), sliced
1 papaya, peeled, seeded, and diced (about 1 cup)
1 red bell pepper, seeded and diced
1 habanero pepper, seeded and minced (use seeds if you like it super spicy)

Directions

1. Heat a grill to medium.

2. Cut lamb in half following a natural seam that runs across center meat. Brush lamb lightly with 1/3 cup olive oil and rub each side with 1 tablespoon thyme, 1/2 teaspoon allspice, and a generous amount salt. Place lamb on grill fat side up and grill until well browned, about 15 minutes. Turn lamb and grill until other side is well browned and an instant-read thermometer inserted in thickest part registers 130degreesF to 135degreesF for medium-rare, about 10 minutes. Transfer lamb to a cutting board, cover loosely with foil, and let rest for 10 minutes.

3. Whisk 2 tablespoons olive oil, brown sugar, sherry vinegar, ginger, and 1/2 teaspoon salt in a medium bowl until sugar dissolves. Add scallions, papaya, and bell and habanero peppers. Toss to coat with dressing.

4. Slice lamb and arrange on a serving platter or individual plates. Sprinkle lamb with salt to taste and serve with salsa.

My Private Notes

Name: Butterflied Leg Lamb with Jamaican Papaya Salsa
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Ingredients: 1 butterflied boneless leg lamb (about 6 pounds); 13 cup extra-virgin olive oil, plus 2 tablespoons; 14 cup dried thyme; 2 teaspoons allspice; Kosher salt; 1 tablespoon dark brown sugar; 1 tablespoon sherry vinegar; 1 teaspoon grated peeled fresh ginger; 2 scallions (white and green parts), sliced; 1 papaya, peeled, seeded, and diced (about 1 cup); 1 red bell pepper, seeded and diced; 1 habanero pepper, seeded and minced (use seeds if you like it super spicy)

Add a Note

Get the Recipe

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

Get the Recipe

1 - 3 of 6 videos

Butterflied Leg Lamb with Jamaican Papaya Salsa

Categories:

My Private Notes

No-Churn Watermelon Ice Cream Slices

No-Churn Watermelon Ice Cream Slices 00:53

Crispy Chicken Parm Balls 00:47

Strawberry Shortcake Cupcakes 00:41

Four-Flavor Sheet Pan Pancakes 00:50

Giant Reese's Cup with Pieces 00:51

Whole Roasted Stuffed Cauliflower 00:42