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
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