Grilled Butterflied Leg Of Lamb With Lemon And Herbs

Serves: 8 as a main course

Level of Difficulty: Easy


Although I love leg of lamb, it can be a little difficult to deal with on the bone. Ask your butcher to bone, trim and
butterfly the lamb for you. For even cooking and handling, you can fold in the loose flaps and secure with skewers to create a more uniform thickness.

Note: You will need to start this dish the night before.

Ingredients:
½ cup olive oil
¼ cup fresh lemon juice
8 garlic cloves, coarsely chopped
2 T. chopped fresh rosemary
2 T. chopped fresh thyme
2 T. chopped fresh Italian parsley
1 ½ t. salt
1 ½ t. coarsely ground black pepper
1 5 lb. leg of lamb, boned, butterflied and trimmed (ask the butcher to do this)

1 lemon sliced
additional sprigs of herbs for garnish

Instructions:
Whisk together the first 8 ingredients in a medium bowl. Place lamb in 15x10x2-inch glass baking dish (don’t use metal). Pour marinade over. Turn lamb, spreading marinade to coat evenly on all sides. Cover dish with plastic wrap and refrigerate overnight, turning lamb occasionally.

Oil grill rack or spray well with non-stick vegetable spray. Preheat grill. Drain lamb discarding as much of the garlic as possible - it can become bitter when exposed to high heat. Place lamb on grill rack. Grill with lid down, turning once, until meat thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. (Increase the time if you prefer it more well done but it will be somewhat less tender). Transfer lamb to work surface; let rest 15 minutes.

Starting at 1 corner and positioning knife at slight angle, slice lamb thinly across grain. Arrange lamb slices on large platter. Garnish with lemon slices and sprigs of fresh parsley, rosemary or thyme sprigs.


Mary Schlueter is the chef/innkeeper for Amber House Bed & Breakfast. Amber House is located in the village of Rocheport, Missouri, recently name one of the “Ten Coolest Small Towns in America” by Frommer’s Budget Travel.

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