How to Make Grilled Butterflied Leg of Lamb - Episode 71

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains sweetness without alcohol.

leg of lamb

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is more economical.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian herbs

Dried herbs provide flavor at a lower cost.

Season both sides of the butterflied boneless leg of lamb with salt and black pepper.

Place the lamb in a bag for marinating.

Add the juice of one or one and a half lemons, a couple tablespoons of olive oil, and four cloves of smashed garlic to the bag.

Add fresh rosemary, stripping it off the stalk, and mix everything in the bag.

Seal the bag and marinate for a minimum of 1 hour, up to overnight.

Remove the lamb from the fridge and let it come to room temperature for 20-30 minutes.

Preheat the grill to medium-high heat, around 500-600°F.

Place the lamb on the grill, fat side down, and cook for about 5 minutes to get grill marks.

Flip the lamb and reduce the heat to low, cooking for another 4-5 minutes.

Move the lamb off direct heat to indirect heat, letting it cook through for about 5 minutes at around 350°F.

Check the internal temperature with a meat thermometer; remove when it reaches 135°F for rare.

Let the lamb rest for 10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens