How To make Grilled Butterflied Leg Of Lamb
4 lb Leg of lamb,
-butterflied (approx) 2 t Salt
2 Garlic cloves, chopped
1 c Olive oil
2 Lemons, juiced
1/3 c Tomato paste
2 t Rosemary
1/2 t Black pepper,
-ground coarse 1/2 t Marjoram
1/2 t Oregano
1/2 t Savory
Have the butcher butterfly the leg of lamb, or do it yourself. Combine all remaining ingredients in a glass, enamel, stainless, or plastic container and beat with a whisk or fork until combined. It takes a few minutes. Add the lamb, turning it to make sure it is coated on all sides. Marinate two hours at room temperature, or overnight in the refrigerator. Check occasionally to make sure that it is still coated with the marinade and re-cover as necessary. Grill outside, or broil inside at about 8 inches from the flame for 15 minutes on each side, brushing occasionally with the marinade. Serve sliced thin (hot) with the rest of the marinade, heated. NOTES: * Leg of Lamb with Rosemary & Tomato Baste -- My wife and I have used this recipe a number of times, and have found that the marinade, in and of itself, is excellent for any type of lamb. Yield: Serves 6-8. * This also makes wonderful sandwiches if there are any leftovers. : Difficulty: easy. : Time: several hours marinating, 30 minutes cooking. : Precision: approximate measurement OK. : Daniel Faigin and Karen Davis : System Development Corporation (A Burroughs Company) : Santa Monica, California : {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin : sdcrdcf!faigin@LOCUS.UCLA.EDU : Copyright (C) 1986 USENET Community Trust
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TRY LAMB! Butterflied leg of Lamb in next level marinade
Ask your butcher for a leg of lamb and have him de-bone. The beauty of this cut of meat is you almost half your cooking time and you get more flavour into the meat.
Marinade
Fresh rosemary (Pull the sprigs off the stem)
Fresh thyme
1 whole garlic bulb (crushed or chopped)
Sea salt
Freshly cracked Pepper
250ml olive oil
125ml red wine vinegar
Zest of 1 lemon
Butterflied Leg of lamb
2kg – serves 6 to 8 people
Herb Wand
Extra Thyme and Rosemary for the herb wand. Tie the herbs together at the end of a wooden spoon or use a rubber band to hold all the herbs together to use as a basting brush
Process
Combine marinade ingredients together into a large bowl, season and mix well. This recipe works best if you can marinate the lamb overnight, or at least get it smothered the morning of the cook so the meat has a couple hours in the marinade. Set aside 1/4 into another bowl for the basting.
Set your BBQ for Half and Half technique.
Get the lamb out of the fridge about an hour before grilling.
Take the leg of lamb out of the marinade (try and hold it above the marinade container so the excess fats drip off.)
Grill the lamb over the direct heat to build up that crust. If it starts to burn, flip it over. Once both sides have a good colour, move the joint to the cooler part of the grill (the indirect side). Baste the leg of lamb throughout the cooking process. Careful with the oils from the marinade, too much marinade will cause flare-ups. Baste while the lamb is over indirect heat. Put the lid on to allow the joint’s internal temp to rise. Larger cuts will need a bit more time.
Move the lamb from direct heat to indirect heat so that the internal temp of the lamb is where you want it. I like to cook my lamb to medium. (I also like to throw some extra salt on the lamb during the cook.)
You don’t want lamb as rare as beef, so we recommend the following temps
Medium 55°C
Medium Well 60°C
Well Done 65°C
Lamb will rise in temp while resting so pull it off the heat about 5-7 degrees away from the required internal temp.
Once the lamb is done, let it rest for 10-15 minutes to allow the juices to move back into the muscle. Slice the leg of lamb and sprinkle salt and pepper over and serve
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