Rubbed Butterflied Leg of Lamb with Garlic,Rosemary&Thyme (Gc)

Six ingredients and an overnight rest is all it takes to produce a grilled leg of lamb with a deeply seasoned crust and a smoky char from real wood or charcoal. Butterflying the leg opens it flat so it cooks evenly over direct heat instead of requiring the long, indirect roasting a bone-in leg demands.

The rub is bold and simple: fresh rosemary, minced garlic, a generous two tablespoons of black pepper, salt, and olive oil mixed into a paste. Rubbing it vigorously into the meat and then refrigerating overnight lets the salt penetrate deep into the lamb while the rosemary and garlic infuse the surface. By the time it hits the grill, the seasoning is part of the meat, not just sitting on top.

Grilling times are precise: 18 minutes on the first side, 14 on the second. The thicker sections will be medium-rare while the thinner edges cook through. That variation is actually a feature, giving you a range of doneness at the table so everyone gets what they prefer.

Rest the lamb for a full 10 minutes before slicing. Cutting too soon lets all the juices run onto the cutting board instead of staying in the meat.

Pro Tips

• Ask your butcher to butterfly the leg if you’re not comfortable doing it yourself
• Let the lamb come to room temperature for 30 minutes before grilling for more even cooking
• A wood or charcoal fire gives the best flavor. Gas works but lacks the smoky depth
• Slice against the grain in thin strips for the most tender bites

Variations

• Serve with grilled ratatouille and fresh basil as the recipe suggests
• Add a tablespoon of Dijon mustard to the rub for a sharper, more assertive crust
• Use fresh thyme alongside the rosemary for the full herb trio the title suggests