Grilled Butterflied Leg of Lamb Recipe


One 4-LB leg of lamb, boned and butterflied

1 bottle of Katz Zinfandel vinegar

1 1/2 C olive oil

1 Tbs Dijon mustard

3 hard neck cloves of garlic

3 medium onions, cut into eighths

6-8 branches thyme

6 thin branches of rosemary

Salt and fresh black pepper to taste


Grilled Butterflied Leg of Lamb Recipe

I love lamb. Although growing us we always had baked ham for Easter Dinner, as an adult I have come to prefer and appreciate lamb as the main feature of our Easter table. And when looking for a fool-proof recipe that reminds me of my childhood, I always turn first to "Cooking for Comfort" by Marian Burros. (Simon & Schuster, 2003)

Adapted from Cooking for Comfort by Marian Burros (Simon & Schuster, 2003)


1. Wash and dry the lamb. Remove all the excess fat and sinews

2. Combine the remaining ingredients in a bowl large enough to hold the lamb.

Place the lamb in the bowl , making sure that most of the lamb is covered with the liquid.

Cover the lamb and marinate it in the refrigerator overnight, or for at least 2 hours.

3. Heat the grill until it is very hot and brush it with oil. Drain the lamb and reserve the marinade. Sear the meat on the high heat for about 2 minutes on each side.

4. Lower the heat or raise the grill higher above the heat, or move the charcoal to the sides. Grill another 5-8 minutes, depending on how rare you want the meat. Remove the lamb to a platter, cover, and let the meat reabsorb it's juices, about 10 minutes.

5. Boil the marinade to reduce it by about half. Strain into a small pot. Pour the juices that have not been absorbed into the pot and heat through. Adjust the seasonings. Slice the lamb and serve with the pan juices. The meat is best served rare, sliced thinly.