ELISE'S GRILLED BUTTERFLIED LEG OF LAMB
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. Preparation time DOES NOT include the 2 hour marinating time in the refrigerator!
Provided by Lindas Busy Kitchen
Categories Lamb/Sheep
Time 1h25m
Yield 8-10
Number Of Ingredients 9
Steps:
- 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.).
- Sprinkle a generous amount of salt and pepper over the lamb.
- Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat.
- Seal the bag and refrigerate for 1- 2 hours.
- Remove lamb from refrigerator, and let come to room temperature (about 20 minutes).
- 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.
- Prepare grill:
- 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).
- 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.
- 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.
- Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes.
- If you are using a charcoal grill, move the roast to the less hot side of the grill.
- If you are using a gas grill, lower the heat to low. You will want to maintain a temperature of 300-350°F
- 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).
- Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest for 5-10 minutes.
- Remove the skewers if you are using any.
- Cut across the grain, 1/4 -1/2" thick slices.
- Serve slices on a warm platter; pour meat juices over the slices.
- Serve with mint jelly or horseradish.
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Sangarkhan abbasi
[email protected]This was the best leg of lamb I've ever had! The meat was so tender and flavorful, and the marinade was perfect.
Makhoase Rapita
[email protected]I'm not a huge fan of lamb, but I really enjoyed this recipe. The lamb was cooked perfectly and the marinade was delicious.
OG Stars
[email protected]This recipe is a great way to cook lamb for a special occasion. The lamb was tender and juicy, and the marinade added a wonderful flavor.
Jaa Hoodoo
[email protected]I marinated the lamb overnight and it was incredibly flavorful. I served it with a side of roasted vegetables and it was a perfect meal.
Sithum tharuka
[email protected]This was my first time butterflying a leg of lamb, but it was easier than I thought. The lamb cooked evenly and the meat was tender and juicy.
Benjamin Kihima
[email protected]I've tried this recipe a few times now and it's always a hit. The lamb is always cooked perfectly and the marinade is flavorful.
Rahman Kamboh
[email protected]This recipe is a keeper! The lamb was so tender and juicy. I can't wait to make it again.
Temo ADOEV
[email protected]I followed the recipe exactly and the lamb was delicious. I will definitely be making this again.
wael ben moussa
[email protected]The lamb was a bit tough, but the flavor was still good. I think I might have overcooked it a bit.
Sinique Mitchell
[email protected]I added some fresh herbs to the marinade and it really took the flavor up a notch. I highly recommend this recipe!
suhail malik
[email protected]This was my first time cooking lamb and it was a success! The recipe was easy to follow and the lamb was cooked to perfection.
shorif khan
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The lamb is always tender and flavorful, and the marinade is the perfect balance of sweet and savory.
Dr PRAIZE
[email protected]This recipe was easy to follow and the lamb turned out perfectly. I marinated it for a few hours before grilling, and the flavors were amazing.
Wiyual Chuang
[email protected]Elise's Grilled Butterflied Leg of Lamb was an absolute delight! The lamb was tender and juicy, and the marinade added a wonderful flavor. I served it with grilled vegetables and a side of tzatziki sauce, and it was a hit with my family and friends.