Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic
Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic might be just the main course you are searching for. One portion of this dish contains roughly 30g of protein, 12g of fat, and It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 45 minutes. The Fourth Of July will be even more special with this recipe. A mixture of thyme leaves, coarse salt, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy.
Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.
Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour.
Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125°F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F for medium-rare.)
Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes.
Cut lamb into slices and serve with any juices that have accumulated on cutting board.