Grilled Butterflied Leg of Lamb Recipe
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Ingredients: |
Ingredients: 1 boned & butterflied leg of lamb, 4 to 5 lbs.
Leaves from 2 sprigs (about 6 inches each) fresh rosemary, minced, or 2 t. dried rosemary, crushed
1 T. ground black pepper
¾ t. salt
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Directions: |
Directions:Lay the butterflied lamb leg on a cutting board, skin side up. (If you purchased a rolled and tied boneless roast, cut off the string or netting and open the roast flat.) Use a sharp chef's knife or boning knife to remove any skin & fat. Mix the rosemary, pepper & salt together. Rub the seasonings into both sides of the meat, wrap the meat in plastic, & refrigerate for 1 to 2 hours.
Light a hot fire in a charcoal grill, or preheat a gas or electric grill. Remove the lamb from the refrigerator 30 minutes before grilling, & unwrap. Grill or broil the lamb until medium-rare, when an instant-read thermometer inserted in the thickest part of the meat registers 120º to 130º F, about 10 minutes per side. Let rest for 5 minutes before carving about one third of the lamb (or whatever amount you need) into thin slices across the grain. Cool, wrap & refrigerate the remaining lamb for up to 5 days.
This goes well with Pita Breads, for which a recipe can be found in the Breads section. |
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Number Of
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Number Of
Servings:4 or more |
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Notes: |
Personal
Notes: As this recipe is from "Cooking for the Week" (Diane Morgan, Dan Taggart & Kathleen Taggart), it is intended to provide three more meals over the next few days (recipes for the leftovers are given in the cookbook). You may, of course, cut up & serve as much lamb as you need. The whole leg should serve up to 12 people.
The authors suggest looking for a boneless leg of lamb roast if you can't find one already butterflied in the store. You can also ask the store's butcher to bone & butterfly a leg of lamb for you, if needed. This is our favorite technique for cooking a lamb roast.
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