Grilled Butterflied Leg of Lamb
Lamb has a unique and delicate flavor--and the grill only enhances it! This recipe features butterflied leg of lamb, which grills up well.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1tablespoon/15 mL dry mustard
- 1teaspoon/5 mL ground cardamom (may substitute ground ginger)
- 1tablespoon/15 mL apple cider vinegar
- ½cup/120 mL frozen apple juice concentrate (thawed)
- ½cup/120 mL Dijon mustard
- 1tablespoon/15 mL fresh rosemary
- 2tablespoons/30 mL olive oil
- Coarse kosher salt
- 4to 6 pounds/1.8 to 2.7 kg American lamb leg, boned and butterflied
Instructions
Step 1
Combine first 3 ingredients in a small bowl.Step 2
Gradually whisk in vinegar. Let stand 15 minutes.Step 3
Whisk in apple juice concentrate, mustard, rosemary, and oil.Step 4
Season marinade to taste with coarse salt and pepper.Step 5
Place lamb in glass baking dish and sprinkle with salt and pepper.Step 6
Spread 1/3 cup/80 mL of the marinade over the top to coat. Turn over and sprinkle with salt and pepper. Spread remaining marinade over lamb.Step 7
Cover dish with plastic wrap and chill overnight.Step 8
Preheat grill to medium heat and spray grill rack with nonstick spray.Step 9
Place lamb on grill and reserve dish with marinade. Grill 15 minutes. Turn lamb over. Grill 15 minutes, brushing with marinade from the reserved dish.Step 10
Turn lamb over again and grill until thermometer registers 145 F/65 C for medium-rare, 160 F/70 C for medium or 170 F/75 C for well, often brushing with marinade, about 5 minutes longer per side.Step 11
Transfer lamb to a platter.Step 12
Cover loosely with foil and let rest 15 min.Step 13
Slice lamb thinly and arrange on a platter to serve.