Marinated Lamb

Butterflied leg of lamb is the friendliest cut for the grill. Once it’s opened up flat, the thickness evens out, the marinade soaks in fast, and you’re cooking on a clock measured in minutes, not hours.

This marinade does the heavy work: red wine for acid and depth, soy sauce for salt and that umami background hum, four cloves of garlic, crushed rosemary, and a heavy hand on the black pepper. Several hours in the fridge is the minimum. Overnight is better.

The key thing most people get wrong with lamb is overcooking it. Pull it while the inside is still rosy pink, somewhere around medium-rare to medium. Past that, the muscle fibers tighten up and the gamey notes turn pushy. Slice thin against the grain so every bite stays tender.

Chef Tips

• Coals should glow without flaming. Open flame chars the marinade sugars before the meat cooks through.
• Baste during the first side only. Skip basting on the second side so the surface can crust properly.
• A meat thermometer takes the guesswork out: pull at 130°F (54°C) for medium-rare, 140°F (60°C) for medium. The temp climbs another 5 degrees as it rests.
• Rest the lamb at least 10 minutes under loose foil before slicing. Cutting too early dumps the juices on the board.

Variations

• Swap red wine for pomegranate juice for a sweeter, fruitier marinade with the same acid level.
• Add a tablespoon of Dijon mustard to the marinade for a sharper, more clinging coat.
• For a Mediterranean lean, drop the soy and add lemon juice, oregano, and a glug of olive oil instead.