Best 9 Sue Millar Perrys Grilled Butterflied Leg Of Lamb Recipes

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With its crispy skin and succulent meat, grilled butterflied leg of lamb is an impressive dish for any occasion. This recipe by Sue Millar Perry is particularly noteworthy for its unique preparation and flavorful marinade. Sue's method involves butterflying the leg of lamb, creating a larger surface area for even cooking and optimal flavor absorption. The marinade, a harmonious blend of herbs, spices, and tangy ingredients, infuses the lamb with a delightful depth of taste. If you're seeking a culinary adventure that promises a delicious and enticing main course, this grilled butterflied leg of lamb recipe by Sue Millar Perry deserves your attention.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED BUTTERFLIED LEG OF LAMB



Grilled Butterflied Leg of Lamb image

A butterflied leg of lamb, which cooks quickly and evenly on the grill, has been split down the center, then unfolded and spread open to resemble a butterfly.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h

Number Of Ingredients 7

1/3 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary, or 2 teaspoons dried
4 garlic, minced
Coarse salt and ground pepper
1 butterflied leg of lamb (4 to 5 pounds), trimmed of excess fat

Steps:

  • In a medium bowl, whisk together oil, lemon juice, vinegar, rosemary, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Place lamb in a large shallow dish with marinade, and turn to coat. Cover; marinate 1 hour at room temperature or up to overnight in refrigerator, turning occasionally. (Bring to room temperature before grilling.)
  • Heat grill to medium-high. Thread several metal skewers through lamb in both directions to hold meat together during cooking.
  • Grill lamb until an instant-read thermometer inserted into the thickest part of the meat registers 140 degrees for medium rare, 10 to 15 minutes per side. Let the meat rest, covered, about 10 minutes. Remove the skewers. Slice the meat thinly, against the grain where possible.

Nutrition Facts : Calories 271 g, Fat 13 g, Protein 35 g

GRILLED LEG OF LAMB



Grilled Leg of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 1h27m

Yield 8 to 12 servings

Number Of Ingredients 8

2 pounds (2 pints) plain yogurt (regular or low-fat)
1/2 cup good olive oil, plus more for brushing grill
1 lemon, zested
1/2 cup freshly squeezed lemon juice (3 lemons)
3/4 cup fresh whole rosemary leaves (2 large bunches)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (5-pound) butterflied leg of lamb (9 pounds bone-in)

Steps:

  • Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days.
  • Bring the lamb to room temperature. Prepare a charcoal grill with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is.
  • Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Then slice and serve.

GRILLED BUTTERFLIED LEG OF LAMB WITH TOMATO-FENNEL VINAIGRETTE



Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette image

Provided by Molly Stevens

Categories     Lamb     Olive     Tomato     Freeze/Chill     Marinate     Backyard BBQ     Fennel     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 17

Lamb
9 garlic cloves, minced
2 tablespoons chopped fresh rosemary
2 anchovy fillets, minced
2 teaspoons fennel seeds
2 teaspoons coarse kosher salt
1 1/2 teaspoons freshly cracked black pepper
1/4 cup extra-virgin olive oil
1 (4- to 5-pound) butterflied leg of lamb, trimmed of excess fat and sinew (from one 61/2-pound bone-in leg of lamb)
Vinaigrette
1 1/2 teaspoons fennel seeds
1 pound tomatoes, seeded, finely chopped (about 2 cups)
1/2 cup Kalamata or Niçoise olives, pitted, finely chopped
3 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
Coarse kosher salt
1/4 cup thinly sliced fresh basil

Steps:

  • For lamb:
  • Combine minced garlic, chopped rosemary, minced anchovies, fennel seeds, salt, and freshly cracked black pepper in small bowl or in mortar with pestle. Using sturdy wooden spoon or pestle, mash mixture into paste. Mix in extra-virgin olive oil. Rub paste thoroughly over both sides of lamb. Place lamb in 15x10x2-inch glass baking dish; cover with plastic wrap and refrigerate overnight. Let lamb stand at room temperature 1 hour before grilling.
  • For vinaigrette:
  • Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker in color, about 2 minutes. Transfer to medium saucepan. Add tomatoes, olives, and vinegar. Stir in oil; season with salt and ground black pepper. Set aside.
  • Prepare barbecue (medium-high heat). Place lamb on grill rack. Cover barbecue and open vents; grill lamb until instant-read thermometer inserted into meat registers 130°F for medium-rare, turning occasionally, about 25 minutes. Transfer lamb to cutting board; let rest 10 minutes. Place saucepan with vinaigrette on slightly cooler part of barbecue and heat just until warm, about 5 minutes. Stir in thinly sliced basil leaves.
  • Cut lamb crosswise into 1/2-inch-thick slices. Transfer to platter. Spoon vinaigrette over and serve.

GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS, AND GARLIC



Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic image

Categories     Garlic     Lamb     Marinate     Kid-Friendly     Backyard BBQ     Dinner     Summer     Grill     Grill/Barbecue     Thyme     Gourmet     Small Plates

Yield Serves 8

Number Of Ingredients 10

For herb rub
8 garlic cloves
3 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon freshly ground black pepper
1 tablespoon coarse salt
3 tablespoons olive oil
a 7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)
1 lemon

Steps:

  • Make herb rub:
  • Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.
  • Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour.
  • Prepare grill.
  • Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125°F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F for medium-rare.) Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes.
  • Cut lamb into slices and serve with any juices that have accumulated on cutting board.

GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS AND GARLIC



Grilled Butterflied Leg of Lamb with Lemon, Herbs and Garlic image

I went to a cookout last weekend and this was the main dish. This lamb was perhaps the best I've ever tasted. Juicy, succulent, and full of flavor thanks to the herbs garlic and lemon. I begged the host for the recipe, and here it is for you. Note: I would cook this a little longer for medium meat...just my preference. Also, you might want to secure the meat lengthwise with 2 skewers and widthwise with 2 skewers so it doesn't fall apart on the grill.

Provided by yooper

Categories     Lamb/Sheep

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

8 cloves garlic
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon fresh ground black pepper
1 tablespoon coarse salt (such as kosher or sea)
3 tablespoons olive oil
7 -8 lbs leg of lamb, trimmed of all fat,boned,and butterflied by butcher (4 to 4 3/4 pounds boneless)
1 lemon

Steps:

  • Make herb rub: Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.
  • Put lamb in a large dish and with tip of a sharp knife held at a 45=degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb.
  • Marinate lamb at room temperature for 1 hour.
  • Prepare grill.
  • Lightly pat lamb dry.
  • On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer inserted into thickest part of meat registers 125 for medium-rare.
  • (Alternately, roast lamb in a roasting pan in middle of a 425 oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125 for medium-rare.) Transfer lamb to a cutting board.
  • Halve and seed lemon.
  • Squeeze juice over lamb and let stand, loosely covered with foil 15 minutes.
  • Cut lamb into slices and serve with any juices that have accumulated on cutting board.

Nutrition Facts : Calories 851, Fat 58.7, SaturatedFat 23.7, Cholesterol 265.9, Sodium 1099.8, Carbohydrate 2, Fiber 0.5, Sugar 0.2, Protein 74.1

GRILLED BUTTERFLIED LEG OF LAMB



Grilled Butterflied Leg of Lamb image

This is an excellent way to cook lamb. Even friends of ours who've never before liked lamb love this. When feeding children who turn their noses up at lamb we call this steak and they gobble it up. We do eventually tell them they really do like lamb because they just ate it! LOL, love doing that! The measurements are all approximate, use more olive oil if you wish, or more parsley, even sub out oregano for the rosemary. Double the paste recipe if using a large leg. Delicious with wild mushroom risotto and a Greek salad.

Provided by Penny Stettinius

Categories     Lamb/Sheep

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 lbs leg of lamb, butterflied
1 1/2 heads garlic
2 lemons, juice of
3 tablespoons red wine vinegar
1/2 cup fresh parsley, chopped
6 -7 sprigs fresh rosemary
1 1/2 tablespoons dried thyme
kosher salt & fresh ground pepper
1/2 cup olive oil (more or less)

Steps:

  • Make sure your lamb has been butterflied evenly so when it cooks evenly.
  • Place all ingredients except olive oil into blender or food processor.
  • Blend into course goop while slowly adding olive oil until mixture forms a moderately wet paste, somewhat like pesto.
  • Spread paste on lamb, cover and refrigerate. Take lamb out of refrigerator two hours prior to grilling.
  • On a very hot grill sear lamb then cook covered at medium careful not to scorch.
  • Cook until thermometer registers rare.
  • Take off grill and cover with aluminum foil, letting the meat rest about 10-25 minutes before carving.

Nutrition Facts : Calories 969, Fat 73.2, SaturatedFat 23.5, Cholesterol 227.9, Sodium 203.6, Carbohydrate 11, Fiber 1.4, Sugar 0.9, Protein 65.1

SUE MILLAR PERRY'S GRILLED BUTTERFLIED LEG OF LAMB



Sue Millar Perry's Grilled Butterflied Leg Of Lamb image

Provided by Kathleen Beckett-Young

Categories     dinner, main course

Time 6h30m

Yield Eight servings

Number Of Ingredients 7

1 cup red wine
1 cup low-sodium soy sauce
1/2 cup olive oil
5 cloves garlic, crushed
1 tablespoon dried rosemary, or 2 tablespoons to 1/4 cup fresh rosemary, snipped, plus sprigs for garnish
2 teaspoons ground black pepper
1 butterflied leg of lamb, 4 to 5 pounds

Steps:

  • Combine the wine, soy sauce, oil, garlic and herbs and pour over the lamb in a shallow glass or enamel pan (aluminum will react with acidity in the wine and affect the taste). Refrigerate, covered, for 6 hours, turning the lamb occasionally.
  • Prepare coals for grilling. Drain the lamb and reserve the marinade. Place the lamb on the grill 4 inches above the coals. Grill 15 minutes per side for rare, or 20 for medium, basting frequently with the marinade. Slice thinly and arrange on a large platter garnished with sprigs of fresh rosemary.

Nutrition Facts : @context http, Calories 582, UnsaturatedFat 25 grams, Carbohydrate 4 grams, Fat 42 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 14 grams, Sodium 1262 milligrams, Sugar 0 grams

GRILLED BUTTERFLIED LAMB WITH AFRICAN SPICES AND HERBED YOGURT



Grilled Butterflied Lamb with African Spices and Herbed Yogurt image

Provided by Amy Thielen

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 17

3 1/2 to 4 pounds boneless leg of lamb
1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 teaspoons sesame seeds
1 tablespoon ground sumac
2 teaspoons salt
1 teaspoon cinnamon
5 cloves garlic, grated
Canola oil, as needed
1 cup whole-milk yogurt
2 tablespoons minced fresh chives
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill fronds
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon salt
Dash of cayenne pepper

Steps:

  • For the grilled lamb: Trim the excess fat and any gristle from both sides of the lamb and lay it flat on a cutting board. To make the lamb generally the same thickness, butterfly the thick ends by slicing shallowly on the diagonal into the thickest part and opening it up, like a book. Score the entire roast, both sides, in a shallow 1-inch-wide crosshatch pattern.
  • Heat a small saute pan over medium-low heat and add the coriander and cumin seeds. Toast until fragrant. Combine the toasted seeds with the sesame seeds and grind finely in a spice grinder or a mortar and pestle. Pour the ground spices into a bowl and add the sumac, salt and cinnamon.
  • Combine the garlic with a little bit of canola oil to make a paste, and rub into the meat. Rub the spice mix evenly into the meat and leave to penetrate for at least 1 hour at room temperature, or up to 1 day refrigerated.
  • For the herbed yogurt: Combine the yogurt, chives, cilantro, dill, olive oil, lemon juice, salt and cayenne in a bowl and set aside.
  • Heat a grill to medium-high heat.
  • Grill the lamb over medium-high heat, watching carefully for flare-ups, until dark brown on the underside, about 5 minutes. Flip and cook until dark brown again, about 5 minutes. Continue to cook the lamb, flipping every minute or so, until the lamb feels bouncy when poked and measures 125 degrees F on an internal-read thermometer for medium-rare, about 5 minutes longer. (If you like your lamb medium, bring it to 130 degrees.)
  • Let the meat rest for at least 5 minutes on a platter, flipping it occasionally, before slicing thinly across the grain and serving with the herbed yogurt.

GRILLED BUTTERFLIED LEG OF LAMB WITH PESTO



Grilled Butterflied Leg Of Lamb With Pesto image

Provided by Robert Farrar Capon

Categories     dinner, main course

Time 40m

Yield 6 or more servings

Number Of Ingredients 6

1 butterflied leg of lamb (from a 9- or 10-pound leg)
1/4 cup olive oil
Juice of 1/2 lemon, or more as needed
1 or 2 cloves garlic, minced
Salt and pepper as desired
3 to 4 tablespoons pesto

Steps:

  • Place lamb in roasting pan. Mix olive oil, lemon juice, garlic, salt and pepper together and pour over lamb. Turn lamb in the pan several times to coat it with the mixture and allow it to marinate several hours at room temperature. Turn occasionally.
  • Preheat broiler. Broil the lamb (in the same pan) 10 minutes on one side and 10 minutes on the other, adding a little water to the pan from time to time to keep the bottom from scorching. Remove the pan from the broiler and brush the lamb on both sides with pesto.
  • Before returning the pan to the broiler, insert a meat thermometer. Continue broiling until the thermometer reads 140 degrees.
  • When lamb is done, remove the pan from the broiler. Brush the serving platter with a little pesto, place the lamb on it and sprinkle the lamb with lemon juice and salt to taste. Let rest in a warm place 5 minutes, slice thin and serve with some of the juices in the platter.

Nutrition Facts : @context http, Calories 1224, UnsaturatedFat 45 grams, Carbohydrate 3 grams, Fat 88 grams, Fiber 1 gram, Protein 98 grams, SaturatedFat 35 grams, Sodium 1290 milligrams, Sugar 0 grams

Tips:

  • Choose the right cut of lamb: A leg of lamb is the best cut for this recipe. It's a large, flavorful cut that can be easily butterflied and grilled.
  • Butterfly the leg of lamb: Butterflying the leg of lamb makes it easier to cook and ensures that it cooks evenly. To butterfly the lamb, simply cut it down the center, being careful not to cut all the way through. Then, open it up like a book.
  • Season the lamb generously: Lamb is a flavorful meat, but it can benefit from a good seasoning. Season the lamb with salt, pepper, garlic powder, and onion powder. You can also add other herbs and spices, such as rosemary, thyme, or oregano.
  • Cook the lamb over medium-high heat: Lamb should be cooked over medium-high heat to ensure that it gets a nice sear on the outside and stays tender on the inside. Cook the lamb for about 10 minutes per side, or until it reaches an internal temperature of 145 degrees Fahrenheit.
  • Let the lamb rest before carving: Once the lamb is cooked, let it rest for about 10 minutes before carving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Perry's grilled butterflied leg of lamb is a simple but delicious dish that is perfect for a special occasion. The lamb is tender and flavorful, and the grilled vegetables add a nice smoky flavor. This dish is sure to impress your guests.

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