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Grilled Butterflied Leg of Lamb
Grilled Butterflied Leg of Lamb
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
185 minutes
Butterflied leg of lamb marinated in rosemary and garlic, perfect for grilling at summer cookouts or Easter dinner.
Ingredients:
  • 1/2 onion
  • 4 cloves garlic, peeled
  • 2 tablespoons fresh rosemary leaves, or 1 tablespoon dried
  • Zest of 1 lemon
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 boneless leg of lamb, 5 to 6 pounds, butterflied
Instructions:
  • Create the marinade by combining onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil in a food processor and pulse until mixed. No food processor? Simply finely chop the onions, garlic, and rosemary before mixing in the remaining ingredients.
  • Prepare the lamb marinade by generously seasoning with salt and pepper. Transfer the seasoned lamb to a 1-gallon freezer bag, ensuring all sides are coated with the marinade. Seal the bag and refrigerate for 1 to 2 hours.
  • Bring the lamb to room temperature: Take the lamb out of the refrigerator and let it sit at room temperature for about 30 minutes. Before grilling, remove it from the marinade bag. For easier handling on the grill, insert a couple of skewers crosswise through the lamb. (Tip from Rick Rodgers in Kingsford Complete Grilling Cookbook.)
  • For a charcoal grill, arrange the coals in a double layer on one side and a single layer on the other (known as "banked" grilling). For a gas grill, start by preheating on high, then reduce the heat after the initial browning.
  • Sear the lamb on the hot side of the grill, fat side down, for 4 minutes. Be prepared for flare-ups by having a squirt bottle of water or beer nearby. Flip and sear the other side for another 4 minutes.
  • For charcoal grill, shift the roast to the cooler side. For gas grill, reduce heat to low. Maintain 300-350°F. Cover and cook 35-45 minutes more until the roast reaches 120°F for rare or 130°F for medium rare.
  • Rest before cutting: Place on a cutting board with a well to catch juices. Cover with foil and let sit for 5-10 minutes. Once rested, remove skewers if used. Slice thinly across the grain. Serve on a warm platter, drizzle with meat juices. Enjoy with mint jelly or horseradish. Share your feedback below!

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