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Grilled Butterflied Leg Of Lamb With

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Ingredients

Adjust Servings:
8 cloves garlic
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon fresh ground black pepper
1 tablespoon coarse salt (such as kosher or sea)
3 tablespoons olive oil
7 - 8 lbs leg of lamb trimmed of all fat boned and butterflied by butcher (4 to 4 3/4 pounds boneless)
1 lemon

Nutritional information

851
Calories
528 g
Calories From Fat
58.7 g
Total Fat
23.7 g
Saturated Fat
265.9 mg
Cholesterol
1099.8mg
Sodium
2 g
Carbs
0.5 g
Dietary Fiber
0.2 g
Sugars
74.1 g
Protein
416g
Serving Size (g)
8
Serving Size

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Grilled Butterflied Leg Of Lamb With

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    Cuisine:

    This was awesome, 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!

    • 60 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Grilled Butterflied Leg of Lamb with Lemon, Herbs and Garlic,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.,This was awesome, 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!,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. 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.


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    Steps

    1
    Done

    Make Herb Rub: Finely Chop Garlic and in a Small Bowl Stir Together With Remaining Herb-Rub Ingredients.

    2
    Done

    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
    Done

    Marinate Lamb at Room Temperature For 1 Hour.

    4
    Done

    Prepare Grill.

    5
    Done

    Lightly Pat Lamb Dry.

    6
    Done

    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
    Done

    (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
    Done

    Halve and Seed Lemon.

    9
    Done

    Squeeze Juice Over Lamb and Let Stand, Loosely Covered With Foil 15 Minutes.

    10
    Done

    Cut Lamb Into Slices and Serve With Any Juices That Have Accumulated on Cutting Board.

    Avatar Of Jing Carter

    Jing Carter

    Grill master creating perfectly seared meats with mouthwatering flavors.

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