grilled butterflied leg of lamb Recipe

Difficulty: Easy | Total Time: 6 hours | Active Time: | Makes: 8-10 servings

Grilling lamb is more difficult than beef because of its higher fat content. Flareups can also be an issue. This recipe calls for MED grill temperatures.

  • 3 tbs Olive Oil
  • 3 tbs Chopped Garlic
  • 3 tbs Chopped Fresh Rosemary
  • 3 tbs Chopped Fresh Thyme
  • 1 tbs Kosher Salt
  • 2 tsp Fresh Ground Pepper
  • 1 boneless leg of lamb, 5 to 6 pounds, butterflied
  1. Combine all ingredients in a blender and make a smooth paste.
  1. Rub paste into the lamb.
  2. Place in a glass dish and let sit about 5 hours (4 1/4 hrs in fridge and final 45 min coming to room temperature).
  3. Grill over medium high heat (400-450F) on both sides until lamb reaches 135 degrees on an instant read thermometer.
  4. Wrap in foil and rest for 10 minutes.
  5. Slice thin across the grain and arrange on a platter garnished with fresh mint and lemon slices.

Member recipes are not tested by the CHOW food team.