Honey-Orange Lamb

A butterflied leg of lamb soaked overnight in a marinade built from Pinot Noir, fresh orange juice, soy sauce, honey, and pureed tomato. Twelve hours of marinating transforms the lamb, tenderizing the meat while layering in sweet, citrusy, and savory depth that chars beautifully on the grill.

The Pinot Noir is the backbone of this marinade. Three quarters of a cup brings a fruity acidity that breaks down the lamb’s surface proteins and carries the honey and citrus flavors deep into the meat. A bolder red like Cabernet would overpower the orange and honey, so stick with Pinot.

Butterflied leg of lamb is the ideal cut for grilling because it opens flat with varying thickness. That gives you a range of doneness across the same piece: well-done crispy edges where the meat is thin, and rosy pink in the thicker center. Everyone at the table gets their preference from one cut.

The recipe makes an important point: lamb should still be pink inside. Overcooked lamb turns dry and gamey. Pull it when the thickest part reads about 135°F (57°C) for medium-rare, then let it rest before slicing thin.

Chef Tips

• Use a glass dish for marinating. The acidic marinade reacts with metal and can give the lamb a metallic taste.
• Turn the lamb occasionally during the 12-hour soak. Every few hours ensures even flavor penetration on all sides.
• Hot coals, not flames. Flare-ups from dripping honey and oil char the outside before the inside cooks. Keep the coals warm but controlled.
• Slice against the grain for the most tender bites.

Variations

• Oven-roasted version: Roast the marinated lamb in a 425°F (220°C) oven for about 25 minutes for medium-rare if grilling isn’t an option.
• Rosemary addition: Add 2 tablespoons of fresh chopped rosemary to the marinade for a more Mediterranean profile.