Seared and Butterflied BBQ Leg of Lamb
This delicious butterflied BBQ leg of lamb is a
tasty, wholesome treat for all the family
Ingredients
1/2
onion
4
cloves garlic, peeled
2
Tbsp fresh rosemary leaves, or 1 Tbsp dried
Zest
of 1 lemon
1
Tbsp apple cider vinegar
2
Tbsp olive oil
Kosher
salt and freshly ground black pepper
1
boneless leg of lamb, 5 to 6 pounds, butterflied
Method
1) Put the
onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil
into a food processor and pulse to combine.
2)
Sprinkle a generous amount of salt and pepper over the lamb. Place
marinade and lamb into a 1-gallon freezer bag. Spread marinade over all
sides of the meat. Seal the bag and refrigerate for 1 to 2 hours.
3) Remove
lamb from refrigerator and let come to room temperature (about 20
minutes). When ready to put on grill, remove from marinade bag. To help
make the lamb easier to turn on the grill you can insert a couple of
skewers through the lamb, crosswise.
4) Prepare
the BBQ grill. If you are using a charcoal grill, prepare the coals so
that they are double layered on one side of the grill, and sparsely
single layered on the other side of the grill. If you are using a gas
grill, heat the grill on high on all burners to start. After the
initial browning you will reduce the heat.
5) Place
the lamb, fat side down, on the grill on the hot side (double layer
charcoals).
You will
get likely get flareups, so be prepared with a squirt bottle of water
or a couple of cups of water (if using a charcoal grill) to control the
flames if needed.
Sear one
side for 4 minutes, then flip the lamb over to sear the other side for
another 4 minutes. Then, if you are using a charcoal grill, move the
roast to the less hot side of the grill. If you are using a gas grill,
lower the heat to low. You will want to maintain a temperature of
300-350°F.
Cover the
grill and let cook for an additional 35-45 minutes (depending on how
thick, and how many pounds the roast is), until a meat thermometer
inserted into the thickest part of the roast registers 130°F (for
medium rare).
6)
Transfer to a cutting board with a well to catch the juices. Cover with
aluminum foil and let rest for 5-10 minutes. Remove the skewers if you
are using any.
Cut across
the grain, 1/4 to 1/2-inch thick slices. Serve slices on a warm
platter; pour meat juices over the slices. Serve with mint jelly or
horseradish.
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