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  • Grilled Butterflied Leg of Lamb
 
  • Grilled Butterflied Leg of Lamb
 

Grilled Butterflied Leg of Lamb

Grilled Butterflied Leg of Lamb
0.0
0.00Grilled Butterflied Leg of Lamb
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  • Difficulty2/5
  • Prep time15 mins
  • Cook time20 mins
  • Serves4 - 6
  • HardwoodMesquite

Massage your menu this weekend and work a leg of lamb into the grill rotation. Seasoned with flavorful marinade, Traegering this primo cut will ensure every bite melts in your mouth.

Ingredients

  • 1/4 cup Red Wine Vinegar
  • 4 cloves Garlic, Minced
  • 2 Tbsp., or 2 tsp. dried Fresh Rosemary Leaves, Minced
  • 2 tsp., or 1 tsp. dried Fresh Thyme, Minced
  • 1 tsp. Salt
  • 1 tsp. Black Pepper, Freshly Ground
  • 1 cup Evoo (Extra-Virgin Olive Oil)
  • 1 Onion, Sliced into Rings
  • one, 4 to 5 lb. Leg of Lamb, Butterflied and Boneless
  • 1 Lemon
  • 1/4 cup Red Wine Vinegar
  • 4 cloves Garlic, Minced
  • 2 Tbsp., or 2 tsp. dried Fresh Rosemary Leaves, Minced
  • 2 tsp., or 1 tsp. dried Fresh Thyme, Minced
  • 1 tsp. Salt
  • 1 tsp. Black Pepper, Freshly Ground
  • 1 cup Evoo (Extra-Virgin Olive Oil)
  • 1 Onion, Sliced into Rings
  • one, 4 to 5 lb. Leg of Lamb, Butterflied and Boneless
  • 1 Lemon

Preparation

For the marinade, cut the lemon into quarters and remove the seeds. Squeeze the juice into a mixing bowl, reserving the lemon rinds. Add the red wine vinegar, garlic, rosemary, thyme, and salt and pepper and stir until the salt crystals dissolve. Whisk in the olive oil.

Remove any netting from the lamb. Put the lamb into a large resealable plastic bag. Pour in the marinade, and add the onion and the reserved lemon rinds. Massage the bag to distribute the marinade and herbs. Refrigerate for several hours, or overnight.

Remove the lamb from the marinade and pat dry with paper towels. Discard the marinade. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450F and preheat, lid closed, for 10 to 15 minutes.

Arrange the lamb on the grill grate, fat-side down. Grill 10 to 15 minutes per side for medium-rare (135F on an instant-read meat thermometer), longer if you prefer your lamb more well-done. Let rest for 5 minutes. Slice thinly across the grain, and serve.

  • Difficulty2/5
  • Prep time15 mins
  • Cook time20 mins
  • Serves4 - 6
  • HardwoodMesquite

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