Butterflied Leg of Lamb
This Easter or Passover, highlight the occasion with a special recipe for a Butterflied Leg of Lamb from Weber. Juicy, succulent, and full of flavor. A butterflied leg of lamb is split down the center, which allows it to cook quickly and evenly on the grill. This recipe is sure to be a crowd pleaser and a sensational Sunday supper.
- ¼ cup extra-virgin olive oil
- fresh rosemary leaves - 1 tablespoon finely chopped
- minced garlic - 1 tablespoon
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 butterflied boneless leg of lamb, 3 to 4 pounds, trimmed of nearly all fat, cut into 3 or 4 sections
- 2 zucchini, trimmed and halved lengthwise
- 1 small red onion, cut into ½-inch slices
- Extra-virgin olive oil
- ½ pound ripe cherry tomatoes, halved vertically
- coarsely chopped kalamata olives - 2 tablespoons
- 2 tablespoons finely chopped oil-packed sun-dried tomato halves, drained
- finely chopped fresh mint leaves - 2 tablespoons
- 6 tablespoons extra-virgin olive oil
- fresh lemon juice - 2 tablespoons
- finely chopped fresh Italian parsley leaves - 2 tablespoons
- 2 tablespoons water
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- In a small bowl whisk the marinade ingredients. Place the lamb in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 12 hours, turning occasionally.
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- Lightly brush the zucchini and onion with the oil. Brush the cooking grates clean. Grill over direct medium heat, with the lid closed as much as possible, until barely tender, 5 to 7 minutes, turning once. When cool enough to handle, cut the zucchini on the bias into ½-inch slices and chop the onion. In a medium bowl combine the zucchini and onion with the cherry tomatoes, olives, sun-dried tomatoes, and mint.
- In a medium bowl whisk the dressing ingredients. Taste and adjust the seasoning if necessary. Spoon 3 tablespoons of the dressing over the salad. Toss to coat evenly.
- Grill the lamb pieces over direct medium heat, with the lid closed as much as possible, until cooked to your cooked to your desired doneness, turning once. Pieces more than 2 inches thick will take 20 to 30 minutes to reach medium-rare doneness (145°F), and 1- to 2-inch-thick pieces will take 15 to 20 minutes. Allow the lamb to rest for about 5 minutes before carving. Cut the lamb across the grain into thin diagonal slices. Spoon the reserved dressing onto the meat. Serve hot with the salad.
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Recipe Courtesy of Weber