Grilled OR Broiled Butterflied LEG OF LAMB

Name: Grilled OR Broiled Butterflied LEG OF LAMB
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Yield: 9 servings
Cuisine: World
Ingredients: One 4- to 5-pound butterflied leg of lamb, trimmed to an even thickness of 2 to 2 ½ inches; 1 ½ cup Jamaican Jerk Paste, Charmoula, Mexican Adobo I, or Sweet and Smoky Spice Rub; 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary; 6 garlic cloves, minced; 2 teaspoons salt; 1 teaspoon black pepper; 1 (Red Onion Marmalade or Roasted Tomato–Chipotle Salsa)

20m Prep Time
20m Cook Time
50m Ready In

Cuisine : World
Course : Dinner

A butterflied leg of lamb is marinated with a spice rub or paste, then grilled or broiled to medium-rare and sliced. Serves 8 to 10.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(9 servings) Units:

As Written US Metric

Show sub-recipe ingredients

One 4- to 5-pound butterflied leg of lamb, trimmed to an even thickness of 2 to 2 ½ inches
1 ½ cup Jamaican Jerk Paste, Charmoula, Mexican Adobo I, or Sweet and Smoky Spice Rub (opens in new tab)
- ⅓ cup lime juice
- 2 tablespoons distilled white vinegar
- (2 tablespoons orange juice)
- Up to 10 Scotch bonnet or habanero peppers
- 3 green onions, coarsely chopped
- 2 tablespoons dried basil
- 2 tablespoons dried thyme
- 2 tablespoons yellow mustard seeds or 1 tablespoon dry mustard
- 2 teaspoons ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- (Lime juice, vinegar, or orange juice)
Sub-recipe steps
1. Combine in a food processor or blender and puree: ⅓ cup lime juice; 2 tablespoons distilled white vinegar; (2 tablespoons orange juice); Up to 10 Scotch bonnet or habanero peppers; 3 green onions, coarsely chopped; 2 tablespoons dried basil; 2 tablespoons dried thyme; 2 tablespoons yellow mustard seeds or 1 tablespoon dry mustard; 2 teaspoons ground allspice; 1 teaspoon ground cloves; 1 teaspoon salt; 1 teaspoon black pepper
2. The mixture should have the consistency of thick tomato sauce. If necessary, thin with additional: (Lime juice, vinegar, or orange juice)
3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary
6 garlic cloves, minced
2 teaspoons salt
1 teaspoon black pepper
1 (Red Onion Marmalade or Roasted Tomato–Chipotle Salsa) (opens in new tab)
- 4 large red onions, halved lengthwise and thinly sliced
- ½ cup dry red wine
- ½ cup red wine vinegar
- ⅓ cup packed light brown sugar
- ¼ cup honey
- 1 tablespoon orange juice
- 1 tablespoon lemon juice
Sub-recipe steps
1. Combine in a medium saucepan over low heat: 4 large red onions, halved lengthwise and thinly sliced; ½ cup dry red wine; ½ cup red wine vinegar; ⅓ cup packed light brown sugar; ¼ cup honey
2. Cook, stirring, until the sugar is dissolved, then simmer, stirring often, until the mixture has the consistency of marmalade, about 1 ½ hours. Stir in: 1 tablespoon orange juice; 1 tablespoon lemon juice
3. Cook, stirring, until blended, about 3 minutes more. Let cool. The marmalade will keep, covered and refrigerated, for up to 3 weeks. Serve at room temperature.

Let's Prepare

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One 4- to 5-pound butterflied leg of lamb, trimmed to an even thickness of 2 to 2 ½ inches
1 ½ cup Jamaican Jerk Paste, Charmoula, Mexican Adobo I, or Sweet and Smoky Spice Rub
3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary
6 garlic cloves, minced
2 teaspoons salt
1 teaspoon black pepper
1 (Red Onion Marmalade or Roasted Tomato–Chipotle Salsa)

Let's Cook

Step 1.

Pat dry: One 4- to 5-pound butterflied leg of lamb, trimmed to an even thickness of 2 to 2 ½ inches
Step 2.

Rub the entire surface with: ½ cup Jamaican Jerk Paste, Charmoula, Mexican Adobo I, or Sweet and Smoky Spice Rub
Step 3.

or a mixture of: 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary; 6 garlic cloves, minced; 2 teaspoons salt; 1 teaspoon black pepper
Step 4.

Place on a baking sheet and let sit, uncovered, in the refrigerator for at least 1 hour, and up to 24 hours.
Step 5.

Prepare a medium-hot grill fire, or place a broiler pan on an oven rack set 4 to 5 inches below the heat. Preheat the broiler. Place the lamb boned side up on the grill rack or boned side down on the broiler pan. Cook, turning once, until well browned but still juicy and pink on the inside, about 10 minutes on each side or until the internal temperature registers 130°F for medium-rare. Cook for a few minutes more on each side until 135°F for medium. Cover loosely with foil and let stand for 6 to 8 minutes, then cut into ½-inch-thick slices. If desired, serve with: (Red Onion Marmalade or Roasted Tomato–Chipotle Salsa)