Grilled Butterflied Leg of Lamb with Lemon, Herbs and Garlic
photo by JustJanS
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
-
Herb rub
- 8 clove garlic
- 29.58 ml chopped fresh thyme leaves
- 29.58 ml chopped fresh rosemary leaves
- 29.58 ml chopped fresh parsley leaves
- 2.46 ml fresh ground black pepper
- 14.79 ml coarse salt (such as kosher or sea)
- 44.37 ml olive oil
- 3175.14-3628.73 g leg of lamb, trimmed of all fat,boned,and butterflied by butcher (4 to 4 3/4 pounds boneless)
- 1 lemon
directions
- Make herb rub: Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.
- 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.
- Marinate lamb at room temperature for 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 inserted into thickest part of meat registers 125 for medium-rare.
- (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.
- Halve and seed lemon.
- Squeeze juice over lamb and let stand, loosely covered with foil 15 minutes.
- Cut lamb into slices and serve with any juices that have accumulated on cutting board.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
-
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.
-
Delicious! The flavor was soooo good. The cooking time was a bit off for us, our roast was a bit smaller than what the recipe called for, and it took longer to cook. But well worth the wait! I added some fresh mint to the herb rub becuase I have a plethora of it available! This will definitely be a repeat!
RECIPE SUBMITTED BY
yooper
houghton, mi
What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite.
Love music, (except rap) and I'm a huge Green Bay Packer Fan!