Lamb Sans Mint
Submitted by timo
Grilled butterflied leg of lamb rubbed with crushed rosemary and marinated in red Burgundy wine, olive oil, lemon juice, and garlic. No mint, just herbs and smoke over mesquite charcoal.
YIELD
4 to 6 servingsPREP
20 minCOOK
45 minREADY
9 hrsSkip the mint jelly. This butterflied leg of lamb gets rubbed down with crushed rosemary, then soaks for up to 24 hours in a bold red Burgundy wine marinade loaded with garlic, oregano, thyme, olive oil, and lemon juice.
Butterflying the leg so it lies flat (no more than 2 to 3 inches thick) is what makes grilling practical. Ask your butcher to do this and tell them you’re cooking it flat, not rolling it back up. The even thickness means the lamb cooks through without burning the thinner edges.
Grill over mesquite and charcoal with a tight-fitting lid for about 45 minutes total, spooning leftover marinade over the top as you turn it. The smoky mesquite and the wine-herb marinade create a crust that shatters when you slice into it. Pull the lamb when the thickest part is still pink in the center, as it continues cooking off the grill.
Pro Tips
- Crush the rosemary by hand, don’t grind it to dust. Broken pieces stick to the meat and release their oils slowly during cooking.
- Turn the lamb in the marinade several times during the 4 to 24 hour soak for even flavor.
- Cut into the thickest section to check doneness rather than relying on time alone. Thickness varies and timing is just a guide.
- Serve cut-side down for a cleaner presentation. Garnish with raw green onions for a sharp, fresh contrast.
Variations
- Swap Burgundy for a bold Cabernet Sauvignon or Syrah if that’s what you have on hand.
- Add a tablespoon of Dijon mustard to the marinade for a sharper, more pungent coating.
- Grill over hickory instead of mesquite for a milder, sweeter smoke flavor.
Ingredients
Directions
Carefully trimming the fat from a butterflied leg of lamb, and and finish the cut, as needed, so that the lamb lies flat in a butterfly shape.
A large butterflied leg of lamb should be no more than about 2 or 3 inches thick.
Take a liberal amount of rosemary, crush it and rub it into the lamb.
When crushing it, don’t turn it into dust, just break it.
Sprinkle some black pepper on the cut side of the meat.
Combine the remaining ingredients (wine, green onions, olive oil, lemon juice, garlic, oregano, thyme and onion) into a marinade.
Place the lamb in a shallow dish or bowl, cover as much as possible with the marinade, and marinate in a refrigerator, covered, for 4 to 24 hours.
Turn at intervals to marinate evenly.
Grill over mesquite and charcoal on a grill with a tight-fitting lid, such as a Weber.
Cook on one side for 25 minutes, occasionally spooning some leftover marinade onto the uncooked side, then turn and cook about 20 more minutes.
cooking. Make a small cut in the thickest part of the lamb to check for doneness: when the center is still pink, but not raw, take the lamb off and prepare to serve. Remember that the lamb will continue to cook after you take it off the grill. Serve the lamb cut-side down (pretty side up). Garnish with uncooked green onions. NOTES: * Grilled butterflied leg of lamb -- I devised this recipe after being unable to find an appropriate recipe in the library. It is always well received, and it looks impressive far out of proportion to its difficulty. Because it is simple and difficult to screw up, it is perfect as the centerpiece for a meal with a large group or with complex side dishes. Serve with a hearty rice pilaf and a vegetable. * Your butcher can butterfly a leg of lamb for you. Tell them you will be cooking it flat, and not rolling it back up into a roast. Ask them to be careful.
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