Grilled Butterflied Leg of Lamb

Published September 1, 1998.

Why this recipe works:

For our best grilled leg of lamb recipe, we came up with a butchering technique, removing the shank, that would yield an easy-to-manage piece of meat, easy to cook evenly and thick enough to carve into attractive slices. For a crust that was caramelized but not blackened we turned the meat… read more

For our best grilled leg of lamb recipe, we came up with a butchering technique, removing the shank, that would yield an easy-to-manage piece of meat, easy to cook evenly and thick enough to carve into attractive slices. For a crust that was caramelized but not blackened we turned the meat regularly. While cutting the meat against the grain is one of the cardinal rules of meat cookery, we found that in the case of our grilled lamb recipe we could sidestep it. Instead, we cut the meat into thin slices on an angle (to produce the largest slices possible), disregarding the grain.

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Serves 12

Because it burns hotter than regular briquettes, we prefer hardwood charcoal. However, since it might not be readily available, we also developed a grilling method for briquettes. On those occasions when we want to cook only half a leg of lamb, we prefer the sirloin end. Use one of the related marinades or your own favorite marinade in step 4.

Ingredients

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