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Grilled Butterflied Leg of Lamb

Traeger Kitchen


Grilled Butterflied Leg of Lamb

Prep Time

8 Minutes

Cook Time

40 Minutes

Effort
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Pellets

Hickory

Lamb seasoned with a flavorful marinade, Traegering this primo cut will ensure every bite melts in your mouth.

Ingredients

How many people are you serving?

8

    Steps

    • 1

      For the Marinade: Cut the lemon into quarters and remove the seeds. Squeeze lemon juice into a mixing bowl and reserve the lemon rinds. Add the red wine vinegar, garlic, rosemary, thyme, salt and pepper and stir until the salt crystals dissolve. Whisk in the olive oil.
    • 2

      Remove any netting from the lamb and place into a large resealable plastic bag. Pour marinade into the bag, and add the onion and the reserved lemon rinds. Massage the bag to distribute the marinade and herbs. Refrigerate for several hours, or overnight.
    • 3

      Remove the lamb from the marinade and pat dry with paper towels. Discard the marinade.
    • 4

      When ready to cook, set temperature to High and preheat for 15 minutes. Arrange the lamb on the grill grate, fat-side down. Grill for 30-40 minutes per side or until the internal temperature reaches 135℉ for medium-rare. Let lamb leg rest for 5 minutes before slicing. To serve, slice thinly across the grain. Enjoy!
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