Grilled Butterflied Leg of Lamb Recipe

Meat On Grill
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  • 65 mins
  • Prep: 15 mins,
  • Cook: 50 mins
  • Yield: Serves 8

This leg of lamb recipe from the American Lamb Board is an excellent way to grill up a leg of lamb without a rotisserie and without having to worry about drying out the lamb before the center gets cooked. Typically a boneless leg of lamb is already butterflied, but you want to make sure that it has a uniform thickness, so it will cook evenly.

What You'll Need

  • 1 tablespoon/15 mL dry mustard
  • 1 teaspoon/5 mL ground cardamom (may substitute ground ginger)
  • 1 tablespoon/15 mL apple cider vinegar
  • 1/2 cup/120 mL frozen apple juice concentrate (thawed)
  • 1/2 cup/120 mL
  • Dijon mustard
  • 1 tablespoon/15 mL fresh rosemary
  • 2 tablespoons/30 mL olive oil
  • Coarse kosher salt
  • 4 to 6 pounds/1.8 to 2.7 kg American lamb leg, boned and butterflied

How to Make It

  1. Combine first 3 ingredients in a small bowl.
  2. Gradually whisk in vinegar. Let stand 15 minutes.
  3. Whisk in apple juice concentrate, mustard, rosemary, and oil.
  4. Season marinade to taste with coarse salt and pepper.
  5. Place lamb in glass baking dish and sprinkle with salt and pepper.
  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.
  1. Cover dish with plastic wrap and chill overnight.
  2. Preheat grill to medium heat and spray grill rack with nonstick spray.
  3. 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.
  4. Turn lamb over again and grill until thermometer registers 145 F/65 C for medium-rare, 160 degrees F/70 C for medium or 170 F/75 C for well, often brushing with marinade, about 5 minutes longer per side.
  5. Transfer lamb to a platter.
  6. Cover loosely with foil and let rest 15 min.
  7. Slice lamb thinly and arrange on a platter to serve.