Grilled Butterflied Leg of Lamb

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

Lamb is a wonderfully versatile meat found in most supermarkets, both bone-in and boneless. You may find a butterflied leg of lamb ready to purchase in your market. If not, look for a boneless leg of lamb roast, usually sold netted and inside a plastic package. Or, ask the store’s butcher to bone and butterfly (spread out flat) a leg for you. Served here with a variety of grilled vegetables and hot-out-of-the-oven pita bread, leg of lamb is a robust treat. The leftover lamb will also be a treat a few days later.

Ingredients

Steps

1. Lay the butterflied lamb leg on a cutting board, skin-side up. (If you purchased a rolled and tied boneless roast, cut off the string or netting and open the roast flat.) Use a sharp chef’s knife or boning knife to remove any skin and fat. Mix the rosemary, pepper, and salt together. Rub the seasonings into both sides of the meat, wrap the meat in plastic, and refrigerate for 1 to 2 hours.
2. Light a hot fire in a charcoal grill or preheat a gas or electric grill. Remove the lamb from the refrigerator 30 minutes before grilling and unwrap. Grill or broil the lamb until medium-rare, when an instant-read thermometer inserted in the thickest part of the meat registers 120° to 130°F, about 10 minutes per side. Let rest for 5 minutes before carving about one-third of the lamb into thin slices across the grain. Cool, wrap, and refrigerate the remaining lamb for up to 5 days.

Notes

• Serves 4, with 2 cups diced lamb reserved for Lamb and Pita Sandwiches with Yogurt-Mint Sauce, 3 cups sliced for Lamb Curry, and 1 cup diced for Lamb and Roma Tomato Double-Crust Pizza

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.