Grilled Butterflied Leg of Lamb - Butterflied lamb is rubbed overnight with a flavorful herb and garlic mixture and then quickly grilled for a perfect dinner. It takes just 15 minutes to bring this roast to a beautifully seared outside and medium rare inside. Great for Easter dinner or for any cookout get-together. | justalittlebitofbacon.com
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Grilled Butterflied Leg of Lamb with a Herb Rub

Grilled butterflied leg of lamb is rubbed overnight with a flavorful herb and garlic mixture and then quickly grilled for a great dinner.
Course Main
Cuisine Mediterranean
Prep Time 10 hours
Cook Time 14 minutes
Total Time 10 hours 14 minutes
Servings 8 servings
Calories 300kcal
Author Just a Little Bit of Bacon

Ingredients

  • 4 lbs lamb leg, boneless, butterflied, and trimmed of excess fat

Herb rub

  • 1/4 cup dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1/4 cup chopped fresh oregano
  • 1/4 cup chopped fresh mint
  • 1 tbsp chopped fresh thyme
  • 2 tbsp chopped fresh rosemary
  • 1 tbsp kosher salt
  • 1 tsp ground cumin
  • 2 cloves garlic

Instructions

  • Lay lamb out flat on a tray. Puree all the herb rub ingredients in a food processor. (Alternatively, finely mince the herbs and garlic with a knife and then stir in the rest of the ingredients.) Spread the herb rub evenly over the lamb on both sides. Cover the lamb and put it in the refrigerator overnight.
  • About one hour before grilling, take the lamb out of the refrigerator and let it sit on the counter.
  • Heat up the grill. For a gas grill, turn all the burners to high and let it heat for 15 minutes.
  • Wipe off most the herb rub from the lamb. Some should still be coating it, but just a thin layer. Turn the grill down to medium high and put the lamb, fat side down, on the grill. Cover and grill for 3-4 minutes, or until well seared. Then turn the lamb over and grill, covered, for about 8 minutes more. Check the temperature and grill for 2 minutes more if needed. For medium rare, the lamb should be 125-130F. When done, let the lamb rest for 10 minutes and then slice.

Notes

I usually buy a boneless leg of lamb and butterfly it myself. To butterfly the lamb, open it up to lay it flat and then make a few cuts into the thickest parts of the meat, stopping each cut at about the thickness that you want the meat to be. Don't cut too deep or all the way through. This will flatten out the meat some more so it will cook more evenly. Then trim away excess fat and you're ready for the herb rub.

Nutrition

Calories: 300kcal