Grilled Butterflied Leg of Lamb with Lemon, Herbs and Garlic

Recipe by yooper
READY IN: 40mins




  • 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.