Grilled Butterflied Leg of Lamb contributed by Larry B. of Highland Park, IL Grilling lamb is more difficult than beef with its higher fat content and flareups can be an issue. This is another example of how GrillGrates can change how you choose to grill lamb. Larry’s recipe calls out MED grill temps which can be achieved with indirect heat or direct heat using GrillGrates. 450F at the GrillGrate will yield searing and browning. Larry is a repeat winner in our Grate Moments in Grilling Contest- thanks for being a grate customer Larry!
3 TB Olive Oil
3 TB Chopped Garlic
3 TB Chopped Fresh Rosemary
3 TB Chopped Fresh Thyme
1 TB Kosher Salt
2 tsp Fresh Ground Pepper
Combine all ingredients in a blender and make a smooth paste
Rub paste into the lamb
Place in a glass dish and let sit about 5 hours 4 1/4 hours in fridge and final 45 minutes coming to room temp.
Cook over medium high heat (400-450F) on both sides until lamb reaches 135 degrees on an instant read thermometer
Wrap in foil and rest for 10 minutes
Slice thin across the grain and arrange on a platter garnished with fresh mint and lemon slices