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Butterflied Leg of Lamb

Updated February 23, 2016

For even cooking, make large cuts in the thickest part of the lamb and open them up so the lamb lies as flat as possible.

Butterfly the leg yourself, or ask your butcher.

8 servings

Preparation Time15 min

Preparation Time - Text15 mins, plus marinating and resting

Cooking Time30 min

Cooking Time - Text30

Cooking Methodgrilling

CostModerate

Total Timeunder 4 hours

OccasionBuffet, Casual Dinner Party, Formal Dinner Party

Recipe Coursemain course

Equipmentgrill

Mealdinner

Taste and Textureherby, hot & spicy, savory, sweet, umami

Ingredients

  • 4lb (1.8kg) butterflied leg of lamb, trimmed
  • 1 cup hearty red wine 
  • 1/2 cup soy sauce
  • 3 garlic cloves, minced
  • 3 tbsp chopped mint
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 1 fresh hot red chile, seeded and minced
  • 4 ripe fresh tomatoes  peeled, seeded, and chopped
  • 1 tbsp chopped marjoram
  • 2 red bell peppers, roasted, peeled and chopped
  • Salt and freshly ground black pepper 

Instructions

  1. To prepare the lamb, place it on a work surface, skin side down. Make 3 deep cuts in the thickest parts of the lamb, being sure not to cut all the way through. Place a piece of plastic wrap over the lamb and pound heavily with a flat meat pounder to give the meat a fairly even surface.

  2. For the marinade, combine the wine, soy sauce, garlic, and mint in a large zippered plastic bag. Add the lamb, close the bag, and refrigerate at least 2 hours.

  3. For the salsa, heat the oil in a saucepan over low heat. Add the garlic and chile and cook 3 minutes, until the garlic starts to color. Add the tomatoes and marjoram and simmer for 30 minutes, until the tomatoes are softened. Add the peppers and cook for 10 minutes more. Season with salt and pepper. Keep warm.

  4. Build a medium-hot fire in an outdoor grill. Remove the lamb from the marinade and pat dry. Grill, turning occasionally, about 30 minutes, until an instant-read thermometer inserted in the thickest part of the lamb reads 130°F ( 55°C). Let stand 10 minutes. Slice and serve with the sauce passed on the side.

  5. 4. Build a medium-hot fire in an outdoor grill. Remove the lamb from the marinade and pat dry. Grill, turning occasionally, about 30 minutes, until an instant-read thermometer inserted in the thickest part of the lamb reads 130°F ( 55°C). Let stand 10 minutes. Slice and serve with the sauce passed on the side.

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