Grilled Butterflied Leg of Lamb

Name: Grilled Butterflied Leg of Lamb
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 1 onion; 4 cloves garlic, peeled; 2 Tbsps fresh rosemary leaves, or 1 tablespoon dried; 1 Zest of lemon; 1 Tbsp apple cider vinegar; 2 Tbsps extra virgin olive oil; 1 serving Kosher salt and freshly ground black pepper; 1 boneless leg of lamb, 5 to 6 pounds, butterflied

Grilled Butterflied Leg of Lamb is a main course that serves 8. This recipe covers 20% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 266 calories, 37g of protein, and 12g of fat per serving. A mixture of extra virgin olive oil, garlic, rosemary leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 2 hours and 10 minutes. It is perfect for The Fourth Of July.

Instructions

Make the marinade: Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine. (If you don't have a food processor, just chop the onions, garlic, and rosemary very well and combine with the rest.)

Ingredients you will need

Apple Cider Vinegar

Lemon Zest

Olive Oil

Marinade

Rosemary

Garlic

Onion

Equipment you will use

Food Processor

Sprinkle a generous amount of salt and pepper over the lamb.

Ingredients you will need

Salt And Pepper

Lamb

Place marinade and lamb into a 1-gallon freezer bag.

Ingredients you will need

Marinade

Lamb

Spread marinade over all sides of the meat. Seal the bag and refrigerate for 1 to 2 hours.

Ingredients you will need

Marinade

Spread

Meat

Remove lamb from refrigerator and let come to room temperature (about 20 minutes). When ready to put on grill, remove from marinade bag.

Ingredients you will need

Marinade

Lamb

Equipment you will use

Grill

To help make the lamb easier to turn on the grill you can insert a couple of skewers through the lamb, crosswise. (A tip learned from Rick Rodgers in Kingsford Complete Grilling Cookbook.)

Ingredients you will need

Lamb

Equipment you will use

Skewers

Grill

Prepare grill: If you are using a charcoal grill, prepare the coals so that they are double layered on one side of the grill, and sparsely single layered on the other side of the grill (this is called "banked" grilling).

Equipment you will use

Grill

If you are using a gas grill, heat the grill on high on all burners to start. After the initial browning you will reduce the heat.

Equipment you will use

Grill

Place the lamb, fat side down, on the grill on the hot side (double layer charcoals). You will get likely get flareups, so be prepared with a squirt bottle of water or a couple of cups of water (if using a charcoal grill) to control the flames if needed. (My brother Matt swears by shaking the bottle of beer he is drinking to squirt some beer on the coals when needed for flareups.)

Ingredients you will need

Water

Beer

Lamb

Equipment you will use

Grill

Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes.

Ingredients you will need

Lamb

Move to cool side of grill and finish cooking: If you are using a charcoal grill, move the roast to the less hot side of the grill. If you are using a gas grill, lower the heat to low. You will want to maintain a temperature of 300-350°F.

Equipment you will use

Grill

Cover the grill and let cook for an additional 35-45 minutes (depending on how thick, and how many pounds the roast is), until a meat thermometer inserted into the thickest part of the roast registers 120°F for rare or 130°F for medium rare.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer