In this elegant lamb recipe perfect for entertaining, boneless leg of lamb gets a mint and garlic rub. The butterflied lamb cooks in record time and the varying thickness means some slices will be more done than others, so there’s something for everyone. The recipe calls for a cut that’s large enough to serve about 16 people and still have enough leftovers to make an awesome sandwich or pasta.
Active Time: 40 minutes |
Total Time: 1 hour 40 minutes
1 cup fresh mint leaves, loosely packed
1/2 cup flat-leaf parsley leaves, loosely packed
3 cloves garlic
1/4 cup extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1 5-pound boneless leg of lamb, butterflied and trimmed (see Tip)
Finely chop mint, parsley and garlic and combine in a small bowl. Stir in oil, salt and pepper.
Pat lamb dry. If you have metal skewers, thread 2 through the lamb horizontally to help the meat hold together and make it easier to flip on the grill. (If you don’t have skewers, just be sure you have long sturdy tongs.) Rub the herb mixture evenly over the lamb. Cover and refrigerate for at least 3 hours or up to 1 day to allow the flavors to penetrate.
About 1 hour before you’re ready to grill, remove the lamb from the refrigerator.
Preheat a gas grill to medium or prepare a medium-hot charcoal grill and push the coals to one side.
Grill the lamb over direct heat until an instant-read thermometer inserted horizontally into the thickest part registers 125° to 130°F for medium-rare, 10 to 15 minutes per side. If the meat is getting too charred, occasionally move it to the cooler part of the grill. (Alternatively, place the lamb in a roasting pan and roast in the oven at 425°F until it reaches the desired temperature, 25 to 35 minutes.)
Place the lamb on a clean cutting board, tent with foil and let rest 10 minutes before slicing.
Per serving :
9 g Fat;
3 g Sat;
5 g Mono;
65 mg Cholesterol;
1 g Carbohydrates;
21 g Protein;
1 g Fiber;
193 mg Sodium;
287 mg Potassium
0 Carbohydrate Serving
Exchanges: 3 lean meat, 1/2 fat
Tips & Notes
Make Ahead Tip: Marinate lamb (Steps 1-2) for up to 1 day.
Plan ahead when preparing a butterflied leg of lamb. Call your butcher a day or two in advance and ask them to “butterfly” a boneless leg of lamb for you (that is, open it up to a large, flat cut of meat) as well as trim off most of the visible fat.