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    You are in: Home / Recipes / Grilled Butterflied Leg of Lamb with Lemon, Herbs and Garlic Recipe
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    Grilled Butterflied Leg of Lamb with Lemon, Herbs and Garlic

    Grilled Butterflied Leg of Lamb with Lemon, Herbs and Garlic. Photo by JustJanS

    1/2 Photos of Grilled Butterflied Leg of Lamb with Lemon, Herbs and Garlic

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    yooper's Note:

    I went to a cookout last weekend and this was the main dish. This lamb was perhaps the best I've ever tasted. Juicy, succulent, and full of flavor thanks to the herbs garlic and lemon. I begged the host for the recipe, and here it is for you. Note: I would cook this a little longer for medium meat...just my preference. Also, you might want to secure the meat lengthwise with 2 skewers and widthwise with 2 skewers so it doesn't fall apart on the grill.

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    Ingredients:

    Servings:

    Units: US | Metric

    Herb rub

    Directions:

    1. 1
      Make herb rub: Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.
    2. 2
      Put lamb in a large dish and with tip of a sharp 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.
    3. 3
      Marinate lamb at room temperature for 1 hour.
    4. 4
      Prepare grill.
    5. 5
      Lightly pat lamb dry.
    6. 6
      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 inserted into thickest part of meat registers 125 for medium-rare.
    7. 7
      (Alternately, roast lamb in a roasting pan in middle of a 425 oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125 for medium-rare.) Transfer lamb to a cutting board.
    8. 8
      Halve and seed lemon.
    9. 9
      Squeeze juice over lamb and let stand, loosely covered with foil 15 minutes.
    10. 10
      Cut lamb into slices and serve with any juices that have accumulated on cutting board.

    Ratings & Reviews:

    • on April 09, 2007

      55

      This turned out very good. I put the herb rub on at about 8 in the morning and put it back in the fridge for 4 hours. I cooked it on the grill for 40 minutes, 25 on one side, then flipped it for 15 on the other. Turned out nice. Thicker parts were rare, thinner parts were medium. All had a good flavor. I used a 12# leg that once deboned and butterflied was still about 9#. Begore grilling I cut it into 3 sections for ease of handling. This really helped things.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 18, 2004

      55

      I can't believe this fantastic recipe hasn't been discovered before this! We would all give it more than 5 stars if we could. I cooked it for 35 minutes, and although the photo might look well done, it wasn't quite, and there were some beautiful rare muscles in it too. This was easy to make, and after I'd squeezed the lemon over and rested it, I defatted the accumulated juices, and then reduced them to make the best herby, lemony, lamby sort of jus I have ever tasted. Thsi will go into my favourites cookbooks and be made often.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 19, 2012

      55

      This was awesome, I used a bundle of herbs from the garden and the flavour of the marinade on the lamb was sensational, would be great in a souvlaki. I cooked the lamb for 25 mins per 500g but this was a little bit too much, would cut that back to 20 mins next time. Will definitely make this again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Grilled Butterflied Leg of Lamb with Lemon, Herbs and Garlic

    Serving Size: 1 (416 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 850.9
     
    Calories from Fat 528
    62%
    Total Fat 58.6 g
    90%
    Saturated Fat 23.7 g
    118%
    Cholesterol 265.9 mg
    88%
    Sodium 1099.7 mg
    45%
    Total Carbohydrate 2.0 g
    0%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.2 g
    0%
    Protein 74.1 g
    148%

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