Butterflied Leg of Lamb with Rosemary
Submitted by rudeJARHEAD
Butterflied leg of lamb marinated overnight in red wine, rosemary, coarse mustard, green peppercorns, and garlic, then grilled to a crusty, medium-rare finish. A showpiece for summer grilling.
YIELD
15 servingsPREP
20 minCOOK
40 minREADY
9 hrsA butterflied leg of lamb is the ideal cut for the grill: it lays flat, cooks evenly, and develops a crusty, charred exterior while staying pink and juicy inside. This one marinates overnight in a pureed blend of red wine, rosemary, coarse mustard, green peppercorns, garlic, oregano, and red wine vinegar.
Pureeing the marinade in a blender grinds the rosemary and peppercorns into the liquid so they penetrate deep into the meat instead of sitting on the surface. After 8 hours in this mixture, the lamb is saturated with flavor.
Let the meat sit at room temperature for 2 hours before grilling. Cold meat from the fridge seizes on the hot grill and cooks unevenly.
Pro Tips
- Butterfly the leg yourself or ask the butcher to bone and open it flat. Uneven thickness is normal; the thin parts cook faster and give you a range of doneness for different preferences.
- Pull at 130°F (54°C) internal for medium-rare. The temperature rises another 5-10 degrees while resting under foil.
- Rest for a full 10 minutes before slicing. This redistributes the juices so they stay in the meat, not on the cutting board.
- Slice on the diagonal against the grain into thin pieces for the most tender result.
Variations
- Use a combination of fresh mint and rosemary in the marinade for a classic duo.
- Add anchovy paste to the blender for a salty, umami depth that doesn’t taste fishy.
- Serve with a chimichurri or mint yogurt sauce on the side.
Ingredients
Directions
Combine the wine, oil, mustard, vinegar, rosemary leaves, peppercorns, oregano, and garlic in blender.
Purée for 3 minutes or until rosemary is completely ground.
Place lamb in large glass baking dish with 2-inch high sides.
Pour marinade over lamb, cover completely and evenly.
Cover; chill at least 8 hours or overnight.
Let stand 2 hours at room temperature before cooking.
Prepare barbecue (medium-high heat).
Remove lamb from marinade.
Sprinkle generously with salt and pepper.
Grill turning occasionally, lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130 degrees F for medium-rare.
Transfer to platter and tent with foil.
Let stand 10 minutes. Cut on diagonal into thin slices.
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