I have become very fond of lamb as of late, I’m actually a little disappointed that I waited so long to get into it. Lamb is very lean and tender and can be utilized in many ways. Here, I have a butterflied Leg of Lamb that I flatten out and give it the proper treatment in a delicious garlic n herb marinade. The key here is to have patience and let the marinade have time to penetrate the leg of lamb. Let’s get into the recipe.
Butterflied Leg of Lamb With a Garlic N Herb Marinade
- 1 8-10 lb Boneless leg of lamb
- 2 tbsp Thyme Chopped
- 2 tbsp Rosemary Chopped
- 2 tbsp Oregano Chopped
- 1 tbsp Cumin
- 2 tsp Coarse black pepper
- 2 tsp Kosher salt
- 1/4 cup Lemon juice
- 3 tbsp Olive oil
- Remove your boneless leg of lamb from the netting and lay it out flat exposing the meat side, skin side down. Pat dry and use a sharp boning knife to remove any hard exposed fat, along with any silver skin.
- Once the fat and silver skin is removed identify the thicker sections of the lamb. Ideally, the middle section of the lamb is your desired thickness. Butterfly the lamb so that the whole hunk of meat is flat and the same thickness.
- Now use your boning knife to score the meat, don't go too deep, enough that it will allow the marinade to penetrate deep for flavor.
- Now add all of your ingredients into a large mixing bowl and whisk together to make the marinade.
- Add the lamb into a 1-2 gallon zip lock bag and then pour the marinade into the bag. Remove as much of the air as possible. Marinade for a minimum of 12 hours and a maximum of 48 hours.
- When the time expires and it's time to bbq get your charcoal started. You are looking to sear the lamb first. Set your direct and indirect stations up.
- While the charcoal is starting and coming up to temp cross your butterflied leg of lamb. This is when you run two skewers vertically and two horizontally. This will keep your lamb flat for an even cook. If you don’t do this process then your lamb will curl up and you will have uneven internal temps.
- Now sear your lamb over the hot coals, 1-2 mins per side and continue to flip until you have a nice crust. Once it's got a nice crust, remove the lamb to indirect, or in my case I banked all the coals to one side and moved the lamb opposite of it. I even removed some coals to lower the temp.
- Continue indirect until an internal temperature of 128 degrees. Remove it from the grill and cover lightly with aluminum foil. Let it rest for 15-20 mins and slice thin for serving.
- Enjoy with family and friends!
EQUIPMENT USED IN THIS RECIPE
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What temperatures should I cook lamb?
135-140 Degrees is considered rare. 160 degrees would be medium and 170 is well done. This all comes down to preference!
Why should I eat lamb over beef or pork?
Beef has more marbling which is the fat within the meat. Lamb has substantially less marbling so if you trim the outer fat, the meat will be a much more lean source of protein.
How long should I let my leg of lamb rest?
The resting time comes down to the size of your cook. A large butterflied leg of lamb like the recipe above, you should let it rest for 10-20 minutes. Smaller cuts like lamb shanks, 5 minutes should suffice.