Transform your dinner with a grilled butterflied leg of lamb. This dish combines succulent lamb with a zesty marinade, perfect for any gathering.
Photos of Grilled Butterflied Leg of Lamb Recipe
While most of the ingredients are common, fresh rosemary leaves and apple cider vinegar may not be staples in every kitchen. Ensure you pick these up at the supermarket for the best flavor.
Ingredients for Grilled Butterflied Leg of Lamb
Onion: Adds a sweet and savory flavor base to the marinade.
Garlic: Provides a pungent and aromatic depth to the dish.
Fresh rosemary leaves: Infuses the lamb with a fragrant, pine-like flavor.
Lemon zest: Brightens the marinade with a citrusy zing.
Apple cider vinegar: Adds acidity to balance the rich flavors of the lamb.
Extra virgin olive oil: Helps to emulsify the marinade and keeps the lamb moist during grilling.
Kosher salt: Enhances the natural flavors of the lamb and the marinade.
Freshly ground black pepper: Adds a touch of heat and complexity to the dish.
Boneless leg of lamb: The main protein, tender and flavorful when grilled.
One reader, Hew Mcfarlane says:
This grilled butterflied leg of lamb recipe is a game-changer! The marinade infuses incredible flavor, and the grilling technique ensures a perfectly cooked, juicy lamb. My family couldn't stop raving about it. Definitely adding this to our regular rotation!
Techniques Required for Grilling Butterflied Leg of Lamb
How to butterfly a leg of lamb: To butterfly a leg of lamb, you need to cut it open so it lays flat. This involves removing the bone and spreading the meat out evenly. This ensures even cooking on the grill.
How to use a food processor: Using a food processor involves placing ingredients into the bowl, securing the lid, and pulsing or processing until the desired consistency is achieved.
How to bank coals on a charcoal grill: Banking coals means arranging them in a way that creates two heat zones. One side will have a double layer of coals for high heat, and the other side will have a single layer for lower heat.
How to sear meat: Searing meat involves cooking it at high heat for a short period to create a browned crust. This helps to lock in juices and add flavor.
How to use a meat thermometer: Insert the meat thermometer into the thickest part of the meat without touching bone. This ensures an accurate reading of the internal temperature.
How to let meat rest: After cooking, let the meat rest covered with aluminum foil. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
How to slice meat against the grain: Slicing meat against the grain means cutting perpendicular to the direction of the muscle fibers. This results in more tender slices.
How To Make Grilled Butterflied Leg of Lamb
This mouthwatering leg of lamb is marinated in rosemary and apple cider vinegar, seared, then grilled to a juicy piece of meat in the perfect doneness.
Serves:
Ingredients
- ½onion
- 4clovesgarlic,peeled
- 2tbspfresh rosemary leaves,or 1 tbsp dried
- 1zest of lemon
- 1tbspapple cider vinegar
- 2tbspextra virgin olive oil
- kosher salt and freshly ground black pepper
- 6lbsboneless leg of lamb,butterflied
Instructions
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Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine. (Or just chop the onions, garlic, and rosemary very well and combine with the rest.)
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Sprinkle a generous amount of salt and pepper over the lamb. Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat.
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Seal the bag and refrigerate for 1 to 2 hours.
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Remove lamb from refrigerator and let come to room temperature (about 20 minutes). When ready to put on the grill, remove it from the marinade bag.
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To help make the lamb easier to turn on the grill, insert a couple of skewers crosswise through the lamb.
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If using a charcoal grill, prepare the coals so that they are double layered on one side of the grill, and sparsely single-layered on the other side of the grill (this is called “banked” grilling).
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If using a gas grill, heat the grill on high on all burners to start. After the initial browning, reduce the heat.
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Place the lamb, fat side down, on the grill on the hot side (double layer charcoals). Be prepared with a squirt bottle of water or a couple of cups of water (if using a charcoal grill) to control the flames if needed.
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Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes.
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If using a charcoal grill, move the roast to the less hot side of the grill. If using a gas grill, lower the heat to low. Maintain a temperature of 300 to 350 degrees F.
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Cover the grill and let cook for an additional 35 to 45 minutes (depending on how thick and how many pounds the roast is) until a meat thermometer inserted into the thickest part of the roast registers 120 degrees F for rare or 130 degrees F for medium-rare.
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Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest for 5 to 10 minutes. Remove the skewers if using any.
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Cut across the grain, ¼ to ½-inch thick slices. Serve slices on a warm platter; pour meat juices over the slices. Serve with mint jelly or horseradish.
Nutrition
- Calories: 601.58kcal
- Fat: 42.02g
- Saturated Fat: 17.30g
- Monounsaturated Fat: 18.07g
- Polyunsaturated Fat: 3.43g
- Carbohydrates: 2.16g
- Fiber: 0.56g
- Sugar: 0.43g
- Protein: 50.58g
- Cholesterol: 185.07mg
- Sodium: 676.26mg
- Calcium: 32.27mg
- Potassium: 739.16mg
- Iron: 4.82mg
- Vitamin A: 0.79µg
- Vitamin C: 3.99mg
Technique Tip for Grilling Butterflied Leg of Lamb
To ensure even cooking and maximum flavor absorption, make sure to butterfly the leg of lamb properly. This involves cutting the meat almost in half horizontally and then opening it up like a book. This increases the surface area for the marinade to penetrate and allows for more even grilling.
Time-Saving Tips for Grilled Butterflied Leg of Lamb Recipe
Prepare the marinade ahead: Combine the onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil in advance and store in the fridge.
Use pre-chopped ingredients: Buy pre-chopped onions and garlic to save chopping time.
Marinate overnight: Let the lamb marinate overnight for deeper flavor and less prep on cooking day.
Preheat the grill: Start preheating your grill while the lamb comes to room temperature.
Use a meat thermometer: Quickly check the lamb's doneness without cutting into it by using a meat thermometer.
Substitute Ingredients For Grilled Butterflied Leg of Lamb Recipe
½ onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, which can add a more delicate taste to the dish.
4 cloves garlic - Substitute with garlic powder: Use 1 teaspoon of garlic powder for every clove of garlic. Garlic powder provides a similar flavor profile and is convenient if fresh garlic is not available.
2 tbsp fresh rosemary leaves - Substitute with 1 tbsp dried rosemary: Dried rosemary is more concentrated in flavor, so you need less of it. It will still provide the aromatic and piney notes to the lamb.
1 zest of lemon - Substitute with 1 tsp lemon extract: Lemon extract can provide a similar citrusy flavor. Alternatively, you can use lime zest for a slightly different but still fresh and zesty taste.
1 tbsp apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can provide a comparable tangy flavor to the dish.
2 tbsp extra virgin olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for grilling.
kosher salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of salinity and flavor.
freshly ground black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat and spice to the dish.
6 lbs boneless leg of lamb - Substitute with boneless pork loin: Pork loin is a lean cut that can be butterflied and grilled similarly to lamb, offering a different but still delicious flavor profile.
Presenting Grilled Butterflied Leg of Lamb
Select a pristine white plate: The clean, neutral background will make the colors of the grilled lamb and accompaniments pop.
Slice the lamb thinly: Cut the lamb into ¼ to ½-inch thick slices, ensuring each piece showcases the perfect sear and juicy interior.
Fan the slices: Arrange the lamb slices in a fanned-out pattern on the plate, slightly overlapping each piece to create a visually appealing presentation.
Drizzle with meat juices: Pour the reserved meat juices over the lamb slices, adding a glossy finish and enhancing the flavor.
Add a vibrant sauce: Place a dollop of mint jelly or horseradish on the side of the plate, providing a burst of color and a complementary flavor.
Garnish with fresh herbs: Sprinkle finely chopped fresh rosemary or a few whole sprigs around the plate to add a touch of green and a hint of aroma.
Include a side of roasted vegetables: Arrange a small portion of roasted vegetables like baby carrots, asparagus, or fingerling potatoes beside the lamb to add texture and color contrast.
Finish with a lemon zest: Lightly sprinkle lemon zest over the entire dish to add a pop of brightness and a hint of citrus aroma.
Serve with elegance: Ensure the plate is clean and free of any smudges or drips. Present the dish with confidence, showcasing the meticulous preparation and attention to detail.
Storing and Freezing Grilled Butterflied Leg of Lamb
Let the grilled butterflied leg of lamb cool to room temperature before storing or freezing. This will prevent condensation from forming and potentially causing freezer burn.
Wrap the lamb tightly in plastic wrap or aluminum foil, ensuring that there are no air pockets. This will help prevent freezer burn and maintain the quality of the meat.
If storing in the refrigerator, place the wrapped lamb in an airtight container or resealable plastic bag. It will keep for up to 4 days in the refrigerator.
To freeze, place the wrapped lamb in a freezer-safe container or resealable plastic bag, removing as much air as possible. Label the container or bag with the date and contents.
Frozen grilled butterflied leg of lamb will maintain its best quality for up to 2 months. After that, it will still be safe to eat but may experience some changes in texture and flavor.
To thaw frozen lamb, transfer it from the freezer to the refrigerator and allow it to thaw slowly overnight. Never thaw lamb at room temperature, as this can promote bacterial growth.
Once thawed, consume the grilled butterflied leg of lamb within 3-4 days for optimal taste and texture. Reheat the lamb in the oven or microwave until it reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat.
How To Reheat Leftover Grilled Butterflied Leg of Lamb
The best way to reheat leftover grilled butterflied leg of lamb is to wrap it in aluminum foil and place it in a preheated oven at 325°F (165°C) for about 15-20 minutes, or until it reaches an internal temperature of 135°F (57°C). This method helps to retain the moisture and flavor of the lamb while preventing it from drying out or becoming overcooked.
Another option is to slice the leftover lamb thinly and reheat it in a skillet over medium heat with a small amount of olive oil or butter. This method is quick and easy, and it allows you to crisp up the edges of the lamb slices while warming them through.
If you have a lot of leftover lamb, you can also shred it and use it in a variety of dishes, such as sandwiches, salads, tacos, or pasta. Simply reheat the shredded lamb in a skillet with some olive oil or butter, and then add it to your desired dish.
For a quick and easy lunch, try making a lamb and vegetable wrap. Reheat the sliced lamb in a skillet with some olive oil or butter, and then wrap it up in a tortilla with some fresh lettuce, tomato, and feta cheese.
If you want to get creative with your leftover lamb, try making a shepherd's pie. Simply shred the lamb and mix it with some vegetables, gravy, and mashed potatoes, and then bake it in the oven until it's hot and bubbly.
Random Fact About Grilled Butterflied Leg of Lamb
A unique aspect of this grilled butterflied leg of lamb recipe is the use of apple cider vinegar in the marinade. The acidity of the vinegar helps to tenderize the lamb, making it more flavorful and succulent after grilling.
Is Grilling Butterflied Leg of Lamb Economical for Home Cooking?
This grilled butterflied leg of lamb recipe is moderately cost-effective. The main expense is the boneless leg of lamb, which can be around $60 for 6 lbs. Other ingredients like onion, garlic, rosemary, lemon, apple cider vinegar, and olive oil are relatively inexpensive, totaling approximately $10. For a household of 4, the total cost is around $70. Considering the quality and flavor, this recipe offers good value. Overall Verdict: 7/10.
Is Grilled Butterflied Leg of Lamb Healthy or Unhealthy?
The grilled butterflied leg of lamb recipe is relatively healthy, as it incorporates lean protein, healthy fats, and various herbs and spices. Here's a breakdown of the recipe's health aspects:
- Lamb is a good source of protein, iron, zinc, and B vitamins
- The marinade includes garlic and onion, which offer antioxidants and potential cardiovascular benefits
- Rosemary and lemon zest provide additional antioxidants and flavor without adding calories
- The recipe uses a moderate amount of extra virgin olive oil, a healthy fat that can help reduce inflammation
However, there are a few areas where the recipe could be improved to make it even healthier:
- Trim any visible fat from the lamb to reduce the overall fat content
- Use a low-sodium salt or reduce the amount of salt used to minimize sodium intake
- Increase the marinade's acidity by adding more lemon juice or apple cider vinegar, which can help tenderize the meat and reduce the need for salt
- Serve the lamb with a variety of grilled or roasted vegetables to boost the meal's fiber and nutrient content
- Opt for whole grain sides, such as quinoa or brown rice, to provide additional fiber and complex carbohydrates
By making these minor adjustments, you can enhance the recipe's nutritional value while still enjoying the delicious flavors of grilled lamb. Additionally, be mindful of portion sizes, as lamb is relatively high in calories compared to other protein sources.
Editor's Thoughts on This Grilled Lamb Recipe
This recipe for grilled butterflied leg of lamb is a delightful blend of simplicity and sophistication. The marinade, with its aromatic rosemary, zesty lemon, and robust garlic, promises to infuse the lamb with deep, savory flavors. The grilling technique, with its initial sear and controlled heat, ensures a beautifully caramelized exterior and a tender, juicy interior. The use of skewers for easy handling is a clever touch. Serving the lamb with mint jelly or horseradish adds a classic, refreshing contrast. Overall, this recipe is well-balanced and perfect for a special occasion or a gourmet backyard barbecue.
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Why trust this Grilled Butterflied Leg of Lamb Recipe:
This recipe for grilled butterflied leg of lamb is a surefire way to impress your guests with minimal effort. The marinade of onion, garlic, and rosemary infuses the lamb with rich, aromatic flavors. Grilling ensures a perfect sear while keeping the meat juicy and tender. With clear, step-by-step instructions, even novice cooks can achieve restaurant-quality results. Trust this recipe for a memorable meal that combines simplicity and sophistication.
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