Grilled butterflied leg of lamb


1 leg of lamb, butterflied and trimmed
6 tbsp rosemary
Black pepper
Green onions
4 cups burgundy wine
2 cups olive oil
1/2 cup lemon juice
6 garlic cloves, sliced
1 tbsp oregano
1 tbsp thyme
1 cup onion, minced

How to prepare

(1) carefully trimming the fat from a butterflied leg of lamb, and finish the cut, as needed, so that the lamb lies flat in a butterfly shape a lg butterflied leg of lamb should be no more than 2 or 3″ thick
(2) take a liberal amount of rosemary, crush it, and rub it into the lamb when crushing it, don’t turn it into dust, just break it sprinkle some black pepper on the cut side of the meat
(3) combine the remaining ingredients (wine, green onions, olive oil, lemon juice, garlic, oregano, thyme, and onion) into a marinade place the lamb in a shallow dish or bowl, cover as much as possible with the marinade, and marinate in a refrigerator, covered, for 4 to 24 hours turn at intervals to marinate evenly
(4) grill over mesquite and charcoal on a grill with a tight-fitting lid, such as a weber cook on one side for 25 minutes, occasionally spooning some leftover marinade onto the uncooked side, then turn and cook about 20 more minutes cooking make a sm cut in the thickest part of the lamb to check for doneness: when the center is still pink, but not raw, take the lamb off and prepare to serve remember that the lamb will oontinue to cook after you take it off the grill
(5) serve the lamb cut-side down (pretty side up) garnish with uncooked green onions (serves 4-6).

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