Grilled or Broiled Butterflied Leg of Lamb

Welcome to the world of delicious and succulent lamb dishes! In this collection of recipes, we’ll explore various ways to prepare lamb, ranging from roast leg of lamb with delightful thyme and orange accents to butterflied leg of lamb infused with aromatic Provençal spices. Whether you’re planning a special dinner or a casual get-together, these lamb recipes are sure to impress your guests and satisfy your taste buds.

Let’s cook up this delightful dish that will leave everyone asking for more!

MAKES: At least 6 servings

TIME: About 40 minutes

INGREDIENTS:

• One to 3- to 4-pound butterflied leg of lamb
• 1 tablespoon extra virgin olive oil
• 1 teaspoon minced garlic
• 1 tablespoon fresh rosemary leaves or 2 teaspoons dried rosemary
• 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
• Salt and freshly ground black pepper
• Minced fresh parsley leaves for garnish
• Lemon wedges for serving

INSTRUCTIONS:

1. Heat a charcoal or gas grill or the broiler until quite hot and put the rack at least 4 inches from the heat source. (Delay this step until you’re just about ready to cook if you choose to marinate the meat.)
2. Trim the lamb of any excess fat. Mix together the olive oil, garlic, rosemary, thyme, and some salt and pepper; rub this mixture well into the lamb, being sure to get some into all the crevices. If you have the time, let the lamb sit for at least an hour (refrigerate if it will be much longer).
3. Grill or broil the meat (best done in a roasting pan with a rack) until it is nicely browned, even a little charred, on both sides, about 20 to 30 minutes; the internal temperature at the thickest part will be about 125°F; this will give you some lamb that is quite rare and some that is nearly well done.
4. Let rest for 5 minutes before slicing thinly, as you would a thick steak. Garnish and serve with lemon wedges.

BUTTERFLIED LEG OF LAMB WITH PROVENÇAL SPICES:

• One to 3- to 4-pound butterflied leg of lamb
• 1 teaspoon minced garlic
• 1 tablespoon fresh rosemary leaves or 2 teaspoons dried rosemary
• 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
• Salt and freshly ground black pepper
• Minced fresh parsley leaves for garnish
• Lemon wedges for serving

BRAISED AND STEWED LAMB:

• The shoulder has become my favorite cut of lamb for stewing or braising.
• It’s amazing when stewed or braised and doesn’t take that long to cook.
• Trim the meat and start the vegetables after the lamb to avoid overcooking.
• Lamb stew freezes perfectly, so it can be made in advance or in large batches.

6 OTHER CONCOCTIONS TO SMEAR ON BUTTERFLIED LEG OF LAMB:

• Cumin mixed with a little honey and some minced orange peel
• Minced ginger and scallion mixed with soy sauce
• Traditional Pesto
• Curry powder or similar spice mixture, moistened with a bit of yogurt
• Roasted garlic pulp, mixed with olive oil and chopped fresh mint
• A paste made by puréeing 1/2 cup coconut milk, an inch or two of fresh ginger, a bunch of scallions, an onion, a pinch of saffron or turmeric, and a large pinch of salt