Butterflied Leg of Lamb -- Grilled Tex-Mex Style

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

White wine is often cheaper and can add acidity.

Welcome to T-Roy Cooks, today we're making a butterflied leg of lamb Tex-Mex style.

Show the butterflied leg of lamb, sourced from Lobel's of New York.

Gather ingredients: lime, garlic, shallot, salt, pepper, cayenne pepper, ground cumin, green chili pepper, chipotle pepper, chili powder, Mexican oregano, rosemary, and olive oil.

Mix the dry ingredients in a bowl and chop the shallot and garlic.

Rub the dry mixture onto the lamb, focusing on one side, and place it in an aluminum pan for marinating.

Add the zest of one lime and olive oil to the lamb, rubbing it in.

Add coarsely chopped garlic and shallot to the lamb for flavor while marinating.

Cover the lamb and let it marinate in the fridge for about 4 hours, but no more than 6 hours due to lime juice.

Prepare the grill, a Kamado Joe set to 375°F for indirect grilling.

Place the lamb on the grill and cook, monitoring the temperature.

When the lamb reaches 125°F, remove it from the grill and let it rest.

Increase grill temperature to 700°F for searing.

Sear the lamb on a cast iron grate, fat side down, for a couple of minutes, then flip it.

After another minute, remove the lamb from the grill and cover it with foil to rest.

Slice the lamb and serve, noting its juiciness and tenderness.

Mention that the lamb is served with couscous made by Karen, and a yogurt sauce with cilantro and Sriracha seasoning.

Cooking Techniques

Equipment Needed

Spice Level: