Butterflied Leg of Lamb

Author: traeger

Prep Time: 40 minutes
Cook Time: 50 minutes
Difficulty Rating: 3/5
  • Lamb Leg
  • 1 cup(s) red wine (your choice)
  • 3/4 cup(s) soy sauce
  • 4 cloves of garlic
  • 1/2 cup(s) fresh cut tarragon
  • 2 tablespoon(s) bruised fresh rosemary (1 tablespoon dried, crushed)
  • 1 tablespoon(s) coarsely-ground black pepper
  • 1 leg of lamb (4-5 pounds), boned and butterflied by a butcher & skin removed.

Preperation Steps
  • Combine everything, except the lamb, and stir together in small bowl.
  • Place the lamb in a large, non-corrosive, shallow baking pan and pour the mixture (marinade) over it. Refrigerate for 6 hours or overnight, turning the lamb as often as possible.
  • Prepare a quantity of coals for grilling. Drain the meat, reserving the marinade. Grill the lamb about 4-inches above the hot coals for 30-40 minutes, turning once and basting with the reserved marinade often. Cut a small gash in thickest part of the lamb to check for doneness after 30 minutes and continue grilling, depending on how well-done you like your lamb; 35-45 minutes for rare, 50-60 minutes for medium, and up to 70 minutes for well-done.
  • Remove the lamb from the grill and slice across the grain into very thin slices to serve immediately.