Blackened Butterflied Leg of Lamb

READY IN: 50mins
Recipe by Jan in Lanark

Well I just spent a couple of hours digging this recipe up, so I figured I'd better put it in a safe place-here! It's from a Canadian Living magazine from 1986 and the page had come out!! Barbecuing is recommended for ventilation purposes-lots of smoke.

Top Review by Paula5

This is utterly marvelous. We used spicy Hungarian paprika instead of sweet and olive oil instead of butter. The butterflied lamb grilled up in half an hour and I wouldn't be surprised if everyone in the neighborhood isn't still wondering what the great aroma was all about. This is fine enough to serve to royalty -- or in-laws -- or the boss.

Ingredients Nutrition


  1. Combine paprika, mustard, white, black and cayenne peppers, salt, fennel, thyme and oregano. Place on large plate or baking sheet.
  2. Melt butter with garlic and pour onto a separate plate or pan.
  3. Dip lamb into garlic butter then into seasonings, pressing firmly onto each side.
  4. Place lamb on greased grill on medium high setting; Cook for 15-20 minutes on each side, depending on thickness, or until desired doneness - 65° C (140° F) for rare, 70° C (150° F) for medium. Meat will "blacken". Let rest and slice on the diagonal.
  5. Alternatively, in a large heavy skillet or roasting pan, brown lamb on both sides-expect a lot of smoke-and roast in a 350°oven for 35-40 minutes.

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