1 hr 25 mins
Linda's Busy Kitchen's Note:
Sear the lamb first, on both sides, grilling on high heat for a short amount of time. Then cook the lamb on lower heat until it is cooked through. In my opinion, the only way to eat lamb is medium rare or rare. There is nothing more depressing than dried-out, over-cooked lamb! For this reason it is essential that you use a meat thermometer to test the internal temperature of the roast. Preparation time DOES NOT include the 2 hour marinating time in the refrigerator!
My Private Note
Units: US | Metric
- 1Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine. (If you don't have a food processor, just chop the onions, garlic, and rosemary very well and combine with the rest.).
- 2Sprinkle a generous amount of salt and pepper over the lamb.
- 3Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat.
- 4Seal the bag and refrigerate for 1- 2 hours.
- 5Remove lamb from refrigerator, and let come to room temperature (about 20 minutes).
- 6When ready to put on grill, remove from marinade bag. To help make the lamb easier to turn on the grill you can insert a couple of skewers through the lamb, crosswise.
- 7Prepare grill:
- 8If you are 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).
- 9If you are using a gas grill, heat the grill on high on all burners to start. After the initial browning you will reduce the heat.
- 10Place the lamb, fat side down, on the grill on the hot side (double layer charcoals). You will likely get flareups, so 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.
- 11Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes.
- 12If you are using a charcoal grill, move the roast to the less hot side of the grill.
- 13If you are using a gas grill, lower the heat to low. You will want to maintain a temperature of 300-350°F
- 14Cover the grill and let cook for an additional 35-45 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 130°F (for medium rare).
- 15Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest for 5-10 minutes.
- 16Remove the skewers if you are using any.
- 17Cut across the grain, 1/4 -1/2" thick slices.
- 18Serve slices on a warm platter; pour meat juices over the slices.
- 19Serve with mint jelly or horseradish.
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Nutritional Facts for Elise's Grilled Butterflied Leg of Lamb
Serving Size: 1 (2380 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 687.9
- Calories from Fat 466
- Total Fat 51.8 g
- Saturated Fat 21.5 g
- Cholesterol 195.6 mg
- Sodium 159.4 mg
- Total Carbohydrate 1.3 g
- Dietary Fiber 0.1 g
- Sugars 0.3 g
- Protein 50.9 g
The following items or measurements are not included:
lemons, zest of