Elise's Grilled Butterflied Leg of Lamb

35m
Prep Time

90m
Cook Time

2h 5m
Ready In

"Sear the lamb first, on both sides, grilling on high heat for a short amount of time. Then cook the lamb on lower heat until it is cooked through. In my opinion, the only way to eat lamb is medium-rare or rare. There is nothing more depressing than dried-out, over-cooked lamb! For this reason it is essential that you use a meat thermometer to test the internal temperature of the roast. NOTE: Preparation time DOES NOT include the 2 hour marinating time in the refrigerator! "

Original is 9 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (358.4 g)
Calories 868.1
Total Fat - 70.8 g
Saturated Fat - 29.6 g
Cholesterol - 207 mg
Sodium - 173.5 mg
Total Carbohydrate - 7.4 g
Dietary Fiber - 0.2 g
Sugars - 5.8 g
Protein - 47.2 g
Calcium - 52.3 mg
Iron - 4.5 mg
Vitamin C - 1.1 mg
Thiamin - 0.3 mg

Step 1

Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine. (If you don't have a food processor, just chop the onions, garlic, and rosemary very well and combine with the rest.).

Step 2

Sprinkle a generous amount of salt and pepper over the lamb.

Step 3

Place marinade and lamb into a 1 gallon freezer bag. Spread marinade over all sides of the meat.

Step 4

Seal the bag and refrigerate for 1-2 hours.

Step 5

Remove lamb from refrigerator, and let come to room temperature (about 20 minutes).

Step 6

When ready to put on grill, remove from marinade bag. To help make the lamb easier to turn on the grill you can insert a couple of skewers through the lamb, crosswise.

Step 7

Prepare grill:

Step 8

If you are using a charcoal grill, prepare the coals so that they are double layered on one side of the grill, and sparsely single layered on the other side of the grill (this is called "banked" grilling).

Step 9

If you are using a gas grill, heat the grill on high on all burners to start. After the initial browning you will reduce the heat.

Step 10

Place the lamb, fat side down, on the grill on the hot side (double layer charcoals). You will likely get flareups, so be prepared with a squirt bottle of water or a couple of cups of water (if using a charcoal grill) to control the flames if needed.

Step 11

Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes.

Step 12

If you are using a charcoal grill, move the roast to the less hot side of the grill.

Step 13

If you are using a gas grill, lower the heat to low. You will want to maintain a temperature of 300-350°F

Step 14

Cover the grill and let cook for an additional 35-45 minutes (depending on how thick, and how many pounds the roast is), until a meat thermometer inserted into the thickest part of the roast registers 130°F (for medium rare).

Step 15

Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest for 5-10 minutes.

Step 16

Remove the skewers if you are using any.

Step 17

Cut across the grain, 1/4-1/2 inch thick slices.

Step 18

Serve slices on a warm platter; pour meat juices over the slices.

Step 19

Serve with mint jelly or horseradish.

Tips

No special items needed.

1 Reviews

Write Review

JuJuBeJen

Lamb is so expensive these days, So I was so happy when it went on sale this week, and I decided to pick up a leg. It was super delicious cooking it on the grill. The meat was real juicy and tender. I made a pepper gravy to pour over it at serving time. It was so delicious on our potatoes and lamb. Make sure you don't overcook your lamb!