Grilled Leg of Lamb with Olive Relish
Submitted by Healy
Grilled butterflied leg of lamb marinated in red wine vinegar, garlic, and red pepper flakes, served with a briny olive relish. A Mediterranean centerpiece for spring entertaining.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minA butterflied leg of lamb is the centerpiece cut for grilling season. Boned and opened flat, the meat lies in roughly even thickness across a hot grate and cooks in under 25 minutes total, which makes it a far more practical entertaining cut than a bone-in roast that ties up the oven for hours.
The marinade is sharp and aromatic. Red wine vinegar and Worcestershire bring acid and umami, two teaspoons of red pepper flakes deliver real heat, and the shallot, garlic, salt, and pepper round out the savory base. A quarter cup of olive oil emulsifies the whole thing into a coating that clings to the meat and forms a dark, blistered crust on the grill.
The critical instruction is bringing the meat to room temperature before it hits the grill. Cold meat from the fridge sears unevenly, with a charred outside and a stone-cold center. A 30-minute rest on the counter solves it.
A meat thermometer is the only honest way to nail medium-rare. The recipe specifies 140°F (60°C), which is the right pull temperature; carryover heat during the 10-minute rest brings the internal temperature up another 5 degrees while the juices redistribute.
Pro Tips
- Slice across the grain in thin strips. Lamb leg muscle fibers run long and dense; cutting with the grain gives chewy slices, against gives tender ones.
- Oil the grill grate generously and let it heat up before the lamb lands. A clean, oiled, hot grate is the only way to get good sear marks without sticking.
- Resist flipping the lamb more than once per side. Multiple flips disrupt the crust formation and you lose those caramelized grill marks.
- Save and use the resting juices. Pour the juice that pools on the cutting board over the sliced lamb on the platter for extra flavor.
Variations
- For the olive relish, combine a cup of pitted Kalamata and green olives with chopped fresh parsley, lemon zest, capers, and olive oil.
- Marinate overnight for an even deeper flavor penetration; 4 to 8 hours minimum for noticeable improvement.
- Add a teaspoon of fresh chopped rosemary or oregano to the marinade for a more Mediterranean herb profile.
Ingredients
Directions
In a bowl, whisk together the red wine vinegar, Worcestershire sauce, red pepper flakes, shallot, garlic, pepper and salt.
Whisk in the olive oil.
Trim as much remaining fat as possible from lamb and in a shallow dish spread oil mixture over both sides of it.
Prepare grill or heat grill pan over medium heat.
Bring lamb to room temperature and grill on an oiled rack set 5 to 6 inches over glowing coals 10 to 12 minutes on each side, or until meat thermometer registers 140 degrees, for medium rare meat.
Alternatively, lamb can be grilled on a grill pan for about the same amount of time per side.
Transfer lamb to a cutting board and let stand 10 minutes.
Serve lamb thinly sliced across the grain, with relish.
Comments
