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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #main-dish #lamb-sheep #dinner-party #holiday-event #meat #4-hours-or-less
You'll also love
Esther Fandja
[email protected]This recipe is a winner! The lamb is tender and flavorful, and the grilled vegetables are delicious.
Shagiya music
[email protected]I'm so glad I tried this recipe. It's now my favorite way to cook leg of lamb.
bledi buzi
[email protected]This recipe is a great way to cook leg of lamb for a special occasion. It's easy to make and always turns out perfectly.
Jose Jackson
[email protected]I love the way the grilled vegetables caramelize in this recipe. They're the perfect accompaniment to the lamb.
Renee Mcnish
[email protected]This is my favorite recipe for grilled leg of lamb. It's always juicy and flavorful.
CASANOVA FF YT
[email protected]I've made this recipe several times and it's always a hit. It's a great way to impress your guests.
trish poehls
[email protected]This recipe is a keeper! I'll definitely be making it again.
JHELUM KITE CLUB
[email protected]I would not recommend this recipe to anyone.
Abhi Waqas
[email protected]I'm not sure what went wrong, but this recipe was a disaster. The lamb was dry, the vegetables were burnt, and the whole thing was a mess.
Shabbir King
[email protected]This was the worst leg of lamb I've ever had. It was tough and tasteless.
TheKingfred18
[email protected]I followed the recipe exactly, but the lamb was overcooked. I think I'll cook it for less time next time.
Choudary Haseeb
[email protected]The lamb was a little dry, but the grilled vegetables were excellent.
dessei tube
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it. Next time I'll use less chili powder.
Andrew Cook
[email protected]I'm so glad I found this recipe. It's now my favorite way to cook leg of lamb.
Uself Hilno
[email protected]I tried this recipe for a special occasion dinner and it was a huge success. The lamb was cooked to perfection and the grilled vegetables were delicious.
Ja hid
[email protected]This is my go-to recipe for leg of lamb. It's always a hit with my guests.
Nicole Dean
[email protected]I'm not a big fan of lamb, but this recipe changed my mind. The grilled vegetables added a lot of flavor and made the lamb more enjoyable.
ISRAFIL Forayze
[email protected]I love this recipe! It's so easy to make and always turns out perfectly.
Cruzy Watson
[email protected]This was the most delicious leg of lamb I've ever had! The meat was so tender and flavorful, and the grilled vegetables were the perfect accompaniment.