Recipe

Grilled Butterflied Leg Of Lamb Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year, 1 month ago A butterflied lamb ( roast cut mostly in half, and laid out like butterfly wings)... combined with select herbs and spices, grilled to perfection. Guaranteed, you and your family will want more than just one slice! Prep:120m Cook:30m Servings:8	Chefelaine
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Ingredients

For herb rub:

8 garlic cloves

3 tablespoons chopped fresh thyme

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh parsley

1/2 teaspoon freshly ground pepper

1 tablespoon salt

3 tablespoons olive oil

7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by the butcher (4 to 4 3/4 pounds boneless)-- or butterflied by you

1 lemon

Directions

To butterfly a leg of lamb:

Cut a slit down to the bone where it lies

closest to the surface, and then cut it out carefully.

Use a sharp knife! Always cut AWAY from your fingers to avoid a nasty injury.

This really cannot be over-stressed.

You'll also need to get out the kneecap, which is not hard, but

a bit of a chore to accomplish.

When you're done, you'll have exposed a thick vein of fat that

was next to the bone; trim this out as well.

When you're done, you have essentially

"unwrapped" the meat from around the bone, so that it can lie flat on a

roasting pan or grilling surface.

If there are any particularly thick parts that won't lie

flat, slit them (in the direction that the bone used to run) so they

will.

You may wish to cut off the portion of meat closest to the shank (the

narrow end), because the white tendons there can make that meat tough.

Use it for stock, or remove the tendons and use the rest for shishkebabs... use your imagination. Don't waste it; it's *lamb*! --- and it isn't cheap!

======================================================

Make herb rub:

Finely chop garlic and in a small bowl stir together with the thyme, rosemary,parsley, olive oil, salt and pepper.

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 for medium-rare.

(If using a propane grill, cook on low setting)

(Alternatively, roast lamb in a roasting pan in middle of a 425-degree oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125 degrees for medium-rare.)

Transfer lamb to a cutting board.

Halve and seed lemon.

Squeeze juice over lamb and tent the meat, loosely covered with foil, 15 minutes.

To avoid lemon seeds falling onto the meat, pour the juice through your fingers, or use a small strainer.

Cut lamb into slices and serve.

Cooking Tip:

Butterflied leg of lamb can sometimes get a little testy

. To secure loose flaps of meat, run two long metal skewers lengthwise and two skewers crosswise through the lamb, bunching the meat together.

Securing the lamb this way will also help it cook more evenly.

ENJOY!

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Comments

5thsister 1 year, 1 month ago said:
All my favorite things: Greek seasoning and lamb! This will go great with my Easy Greek Tzatziki! Thanks Elaine! PS: I just tried to give you 5 forks but it gave you 4 instead. This is so 5 fork worthy!!!!

trigger 1 year, 1 month ago said:
5thsister is correct it is worthy of triple 5 at least! I love the classic herbs you have used in this Grilled Butterflied Leg Of Lamb.
Your butchering steps are carefully presented and easy to follow.
High Five from me
Michael

dagnabbit 1 year, 1 month ago said:
Terrific, Elaine! 5
Pete

bizzielizzie 1 year, 1 month ago said:
It looks so good, Chef. You have my five! Thanks :)

kitchenhappy1 1 year, 1 month ago said:
I love lamb. You have my vote for five too!

pat2me 1 year, 1 month ago said:
My 5 too.....this makes my mouth water!

Thanks for posting!

elgab89 1 year, 1 month ago said:
Oh, can I have a slice! Beautiful!

imnocook 1 year ago said:
Lamb is one of my favorites! I really like this recipe.

lor 11 months, 4 weeks ago said:
Of all the meats to choose from, lamb happens to be my favourite! This recipe is so deserving of 5+++ forks and thank you Elaine for sharing it with all of us.

sitbynellie 1 month ago said:
Another awesome recipe! Thanks for this. I love lamb but never tried butterflying it before. Good clear instructions.

Cheers
Susan

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