Butterflied Leg of Lamb (Grilled)

Name: Butterflied Leg of Lamb (Grilled)
Prep time: 3 h 10 min
Cook time: 25 min
Total time: 3 h 35 min
Cuisine: European, Mediterranean
Ingredients: • 1 boneless Leg of Lamb, butterflied (5 pounds); • 1 Garlic Bulb; • Marinade (see below); • 1 cup Safflower Oil (or any oil with high smoke/flash point); • 2/3 cup Burgundy Wine; • 4 sprigs of Thyme (1/4 teaspoon dry); • 4 sprigs of Oregano (1/4 teaspoon dry); • 4 sprigs of Rosemary, crushed (1/4 teaspoon dry); • 4 Basil leaves, chopped (1/4 teaspoon dry); • ½ teaspoon Salt; • ¼ teaspoon Ground Black Pepper

2 steps

Prep:3h 10minCook:25min

Chef’s Note: I prefer boneless because of grilling time and ease of carving, but this can also be done with a bone-in leg of lamb (~7lbs).

Updated at: Thu, 17 Aug 2023 13:11:58 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories631.3 kcal (32%)

Total Fat40.5 g (58%)

Carbs2.1 g (1%)

Sugars0.3 g (0%)

Protein58.7 g (117%)

Sodium331.5 mg (17%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Lamb

1boneless Leg of Lamb

butterflied

1Garlic Bulb

Marinade

1 cupSafflower Oil

or any oil with high smoke/flash point

⅔ cupBurgundy Wine

4 sprigsThyme

4 sprigsOregano

½ teaspoonsalt

¼ teaspoonGround Black Pepper

Instructions

Step 1

Butterfly the leg of lamb (or ask the butcher). Cut a number of slits all over the lamb with a sharp paring knife. Peel the garlic into small cloves and halve the larger cloves lengthwise. Stuff the slits with the garlic. Set lamb in a large roasting pan or thick plastic bag. Combine the marinade ingredients and pour over lamb. Let sit to marinate 2-3 hours, turning occasionally.

Step 2

Prepare the grill for cooking over moderate heat. Remove lamb from marinade and pat dry. If desired, re-stuff the slits with some of the herb leftovers. Grill for 25-30 minutes to desired temperature. Keep a spray bottle of water nearby and watch closely for flare ups.