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Grilled Butterflied Leg of Lamb with Fresh Mint Sauce

Here's how you make Grilled Butterflied Leg of Lamb with Fresh Mint Sauce
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  • Servings: 4-6
  • Prep: 30m
  • Cook: 30-45m
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • Fresh Mint Sauce
  • 1/2 cup mint leaves, packed
  • 1/2 cup packed flat parsley leaves
  • 1/2 cup roughly chopped chives
  • 1/4 cup roughly chopped shallots
  • 1 lemon, zest and juice (at least 2 tablespoons)
  • 2 tablespoons cherry vinegar (or substitute with cider vinegar)
  • 1 teaspoon crushed red pepper (or more to taste)
  • 2 teaspoons kosher salt
  • 1 1/2 cups extra virgin olive oil
  • Lamb
  • 1 teaspoon freshly ground allspice
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 6 cloves garlic, minced
  • 1 tablespoons salt
  • 1/2 cup oil
  • 1 lemon, zest and juice
  • 5 pounds leg of lamb, butterflied at the butcher, with fat on it
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • FRESH MINT SAUCE

  • Step 1: Place all the ingredients in a blender except the oil. Puree 30 - 40 seconds, slowly adding oil until fully emulsified.

  • LAMB

  • Step 2: Whisk together the spices, salt, oil, lemon zest and juice. Put the leg of lamb in a baking dish. Pour the marinade over it and work it into the meat with your hands. Let it rest at least 3 hours or up to 24 hours.

  • Step 3: Build a two-zone fire on the grill, with medium to medium-high heat on one side, and no direct heat on second side. Cook each side of the lamb about 15 minutes, making 1/4 turn halfway through each side to create crisscross grill marks. DO NOT BURN the lamb. Move off the direct heat to the cool side of grill once you achieve desired color and grill marks. Close the grill top and roast to desired internal temperature, 130 - 135-degree F (54 - 57-degrees C) for Rare, which will happen quickly, or up to 145-degrees F (63-degrees C) for medium, about 5 - 10 minutes.

  • Step 4: Remove from the heat. Cover loosely in foil and let rest at least 10 minutes. Slice diagonally across the grain, about 1/2-inch thick. Spoon the mint sauce across the meat, or serve it in a bowl on the side and use it as a dip.

We hope you enjoy this recipe!

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