Recipe by Rita~
A butterflied leg is usually of uneven thickness. When it is grilled, there will be rare(125-130 degrees, medium rare 130-145 degrees, and medium-well 145 and up sections to satisfy everyone.
Top Review by MtSkiLover
Even guests who didn't know it was lamb thought it was a tender, juicy beef cut. I love lamb and this preparation was top knotch. Great flavor - followed directions and had a great meal off the grill! If you like lamb you will enjoy this and it was so easy.
- 6 -7 lbs leg of lamb, boned and butterflied by the butcher
For the marinade
- 3⁄4 cup olive oil
- 1⁄2 cup red wine
- 1⁄4 cup balsamic vinegar
- 1⁄3 cup minced fresh rosemary
- 1⁄4 cup minced fresh thyme
- 2 tablespoons honey mustard
- 2 tablespoons soy sauce
- 2 teaspoons Worcestershire sauce
- 2 teaspoons anchovy paste
- 10 garlic cloves, crushed
- kosher salt
- fresh ground pepper
Directions See How It's Made
- Trim any excess fat from the lamb and place it in a 9-by-13-inch nonreactive pan.
- Whisk together all the marinade ingredients in a bowl.
- Scoop out and reserve 1/4 cup of the marinade and pour the remainder over the lamb.
- Massage into meat.
- Cover and refrigerate overnight.
- Remove the meat from the refrigerator and allow to come to room temperature.
- Preheat grill to medium heat.
- Place the lamb on the grill rack and cook, turning once and basting frequently with the reserved 1/4 cup marinade, for 15 to 18 minutes on each side for medium-rare.
- My favorite!
- Transfer to a platter, season with salt and pepper, and tent with aluminum foil.
- Let rest for 10 minutes before slicing, then place on a cutting board and slice thinly.
- Serve immediately.