Grilled Butterflied Leg of Lamb: A Taste of Summer

The aroma of grilled lamb always transports me back to my childhood summers. My grandfather, a butcher by trade, would often butterfly a leg of lamb, marinate it overnight, and then slowly grill it over charcoal, the smoke infusing the meat with a deep, earthy flavor. The entire family would gather, sharing stories and laughter as the sun dipped below the horizon, painting the sky in vibrant hues. This recipe is an homage to those cherished memories, a simplified yet equally delicious version of a classic.

Recipe Overview

• Prep Time: 10 minutes
• Marinating Time: 6-8 hours
• Cook Time: 24-30 minutes
• Total Time: 6 hours 40 minutes to 8 hours 40 minutes
• Servings: 8-10
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• 6 tablespoons fresh lemon juice
• 1/4 cup olive oil
• 2 teaspoons Worcestershire sauce
• 2 teaspoons salt
• 1 teaspoon lemon zest
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dry mustard
• 1/4 teaspoon black pepper
• 1 (5 lb) boneless leg of lamb, butterflied

Equipment Needed

• Small Bowl
• Shallow Dish
• Broiler or BBQ Grill

Instructions

1. In a small bowl, combine the lemon juice, olive oil, Worcestershire sauce, salt, lemon zest, rosemary, dry mustard, and black pepper. Mix thoroughly until well combined. This vibrant mixture will form the marinade that infuses the lamb with incredible flavor.

2. Place the butterflied leg of lamb in a shallow dish. Pour the marinade over the lamb, ensuring that all surfaces of the meat are generously coated. Rub the marinade into the lamb, working it into every nook and cranny. This helps the flavors penetrate deeply.

3. Cover the dish tightly with plastic wrap or a lid. Refrigerate for at least 6-8 hours, or even overnight for optimal flavor development. Turn the meat occasionally, ensuring that it marinates evenly. This extended marinating time is crucial for tenderizing the lamb and infusing it with the zesty, herbaceous notes of the marinade.

4. Preheat your broiler, setting the rack 4 to 6 inches from the heat source, or preheat your BBQ grill to medium-high heat. If broiling, keep a close eye on the lamb to prevent burning, as broilers can vary in intensity.

5. Remove the lamb from the refrigerator and gently pat it dry with paper towels. This step is important to ensure that the lamb browns nicely during grilling.

6. Reserve the remaining marinade. This will be used for basting during the grilling process, adding moisture and intensifying the flavors.

7. If using a broiler, place the lamb, skin side down. If using a BBQ grill, place the lamb, skin side up on the grill grates.

8. Grill for 12-15 minutes per side, or until the lamb reaches your desired level of doneness. A meat thermometer inserted into the thickest part of the lamb should register 135°F for medium-rare, 145°F for medium, and 155°F for medium-well.

9. While grilling, turn the lamb frequently and baste generously with the reserved marinade. This constant basting ensures that the lamb remains moist and flavorful throughout the cooking process.

10. Remove the grilled lamb from the broiler or grill and transfer it to a cutting board. Let it stand for 10 minutes before carving. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.

Expert Tips & Tricks

• Butterflying Technique: If you’re not comfortable butterflying the leg of lamb yourself, ask your butcher to do it for you. It involves removing the bone and opening up the lamb into a single, relatively even thickness, which promotes even cooking.
• Marinade Enhancement: For an extra layer of flavor, consider adding a clove of minced garlic or a tablespoon of chopped fresh oregano to the marinade.
• Smoke Infusion: If using a charcoal grill, add wood chips (such as hickory or applewood) to the coals for a smoky flavor that complements the lamb beautifully. Soak the wood chips in water for about 30 minutes before adding them to the grill to prevent them from burning too quickly.
• Doneness Check: Use a meat thermometer to ensure the lamb is cooked to your desired doneness. Remember that the internal temperature will continue to rise slightly after you remove it from the grill.
• Flame Control: Be mindful of flare-ups on the grill, especially when basting with the marinade. Move the lamb to a cooler part of the grill if necessary to prevent burning.

Serving & Storage Suggestions

Slice the grilled butterflied leg of lamb thinly against the grain and arrange it on a platter. Garnish with fresh herbs, such as rosemary or parsley, for an elegant presentation.

This lamb is delicious served with roasted vegetables, grilled asparagus, or a fresh salad. It also pairs well with creamy polenta or couscous. A drizzle of extra virgin olive oil and a sprinkle of sea salt add a finishing touch.

Leftover grilled lamb can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the lamb in a freezer-safe bag or container for up to 2-3 months.

To reheat, gently warm the lamb in a skillet over medium-low heat or in the oven at 325°F (160°C) until heated through. Avoid overcooking, as this can dry out the meat.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	716.9 kcal	N/A
Calories from Fat	496 g	69%
Total Fat	55.2 g	84%
Saturated Fat	22 g	110%
Cholesterol	195.6 mg	65%
Sodium	754.4 mg	31%
Total Carbohydrate	1.4 g	0%
Dietary Fiber	0.1 g	0%
Sugars	0.4 g	1%
Protein	50.9 g	101%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Mediterranean Twist: Add a tablespoon of chopped fresh mint and a pinch of red pepper flakes to the marinade for a Mediterranean-inspired flavor profile.
• Asian Fusion: Substitute the lemon juice with lime juice, add a tablespoon of soy sauce, and a teaspoon of grated ginger to the marinade for an Asian-inspired twist.
• Herb Garden: Experiment with different combinations of fresh herbs in the marinade. Thyme, oregano, and sage are all excellent choices.
• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the marinade for a spicy kick.

FAQs (Frequently Asked Questions)

Q: Can I marinate the lamb for longer than 8 hours?
A: Yes, you can marinate the lamb for up to 24 hours for an even more intense flavor. Just be sure to keep it refrigerated during the marinating process.

Q: What’s the best way to check the internal temperature of the lamb?
A: Use a meat thermometer and insert it into the thickest part of the lamb, avoiding any bone.

Q: Can I use a different cut of lamb for this recipe?
A: While a butterflied leg of lamb is ideal, you can also use lamb shoulder or lamb chops. Adjust the cooking time accordingly.

Q: What if I don’t have a broiler or grill?
A: You can roast the lamb in the oven at 350°F (175°C) until it reaches your desired level of doneness.

Q: Can I freeze the marinated lamb before cooking?
A: Yes, you can freeze the marinated lamb for up to 2-3 months. Thaw it in the refrigerator overnight before grilling.

Final Thoughts

I hope this recipe inspires you to create your own summer memories with grilled butterflied leg of lamb. The combination of the tangy marinade and the smoky char from the grill creates a truly unforgettable flavor. Gather your loved ones, fire up the grill, and savor the taste of summer. Don’t hesitate to experiment with different herbs and spices to personalize the marinade to your liking. I’d love to hear about your culinary adventures, so please share your feedback and any variations you try! This dish pairs perfectly with a crisp Sauvignon Blanc or a robust Cabernet Sauvignon. Bon appétit!