Grilled Butterflied Leg Of Lamb

Grilled Butterflied Leg of Lamb

A whole leg of lamb is generally either roasted on the bone or deboned, then stuffed and rolled for roasting. Here is the other delicious alternative: leaving it butterflied (boned and opened up flat) so it can be marinated and grilled quickly. The classic Greek marinade for leg of lamb would contain olive oil, garlic, oregano, and lemon; in this recipe, inspired by my friend Jonathan Beere, we add parsley and rosemary along with some Dijon mustard to take it on a slightly French trajectory. Feel free to try either variation or to create your own.

Ingredients

1 cup fresh flat leaf parsley leaves
1 cup fresh rosemary leaves, stemmed
2 tablespoons freshly ground black pepper
12 garlic cloves, peeled
4 teaspoons Dijon mustard
3 tablespoons extra virgin olive oil
1 (6-pound) deboned, butterflied leg of lamb
2 tablespoons coarse salt, plus more for garnish
4 lemons, quartered, for garnish

Instructions

1. Prepare the marinade: Place the parsley, rosemary, pepper, garlic, mustard, and olive oil in a food processor. Pulse until the mixture is the consistency of a smooth paste, about 1 minute. Rub the mixture all over the lamb, place the meat on a tray, cover with plastic wrap, and refrigerate for up to 12 hours.

2. Build a charcoal fire in a kettle-style grill or light a covered gas grill. Season the lamb all over with the salt. When the coals are medium-hot, place the lamb in the center of the rack, cover the grill, and cook for 20 minutes. Turn the lamb and cook for an additional 15 minutes. (To test for doneness, insert a meat thermometer into the center of the cut; 125 F to 130 F is medium-rare.) When the meat is done, transfer it to a serving platter, loosely cover it with aluminum foil, and allow it to rest for 10 minutes before carving. Garnish the platter with the lemon quarters and serve with coarse sea salt on the side.

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