Grilled Butterflied Leg Of Lamb Recipe

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Ingredients:

Serving

for herb rub
8 garlic cloves
3 tbsp chopped fresh thyme
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh parsley
1/2 tsp freshly ground pepper
1 tbsp salt
3 tbsp olive oil
7- to 8-lb leg of lamb , trimmed of all fat , boned, and butterflied by the butcher (4 to 4 3/4 lb boneless)-- or butterflied by you
1 lemon

Directions:

To butterfly a leg of lamb:
Cut a slit down to the bone where it lies
Closest to the surface, and then cut it out carefully.
Use a sharp knife! Always cut AWAY from your fingers to avoid a nasty injury.
This really cannot be over-stressed.
You'll also need to get out the kneecap, which is not hard, but
A bit of a chore to accomplish.
When you're done, you'll have exposed a thick vein of fat that
Was next to the bone; trim this out as well.
When you're done, you have essentially
unwrapped the meat from around the bone, so that it can lie flat on a
Roasting pan or grilling surface.
If there are any particularly thick parts that won't lie
Flat, slit them (in the direction that the bone used to run) so they
Will.
You may wish to cut off the portion of meat closest to the shank (the
Narrow end), because the white tendons there can make that meat tough.
Use it for stock, or remove the tendons and use the rest for shishkebabs... use your imagination. Don't waste it; it's *lamb*! - and it isn't cheap!
======================================================
Make herb rub:
Finely chop garlic and in a small bowl stir together with the thyme, rosemary,parsley, olive oil, salt and pepper.
Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch deep slits all over lamb, rubbing herb mixture into slits and all over lamb.
Marinate lamb at room temperature 1 hour.
======================================================
Prepare grill.
Lightly pat lamb dry.
On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125 degrees for medium-rare.
(If using a propane grill, cook on low setting)
(Alternatively, roast lamb in a roasting pan in middle of a 425-degree oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125 degrees for medium-rare.)
Transfer lamb to a cutting board.
Halve and seed lemon.
Squeeze juice over lamb and tent the meat, loosely covered with foil, 15 minutes.
To avoid lemon seeds falling onto the meat, pour the juice through your fingers, or use a small strainer.
Cut lamb into slices and serve.
Cooking Tip:
Butterflied leg of lamb can sometimes get a little testy
. To secure loose flaps of meat, run two long metal skewers lengthwise and two skewers crosswise through the lamb, bunching the meat together.
Securing the lamb this way will also help it cook more evenly.
ENJOY!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1034.93 Kcal (4333 kJ)
Calories from fat	660.4 Kcal
		% Daily Value*
Total Fat	73.38g	113%
Cholesterol	344.74mg	115%
Sodium	1054.9mg	44%
Potassium	745.33mg	16%
Total Carbs	2.1g	1%
Sugars	0.26g	1%
Dietary Fiber	0.53g	2%
Protein	82.01g	164%
Vitamin C	7.6mg	13%
Iron	9.5mg	53%
Calcium	51.1mg	5%

Amount Per 100 g
Calories	218.45 Kcal (915 kJ)
Calories from fat	139.39 Kcal
		% Daily Value*
Total Fat	15.49g	113%
Cholesterol	72.76mg	115%
Sodium	222.66mg	44%
Potassium	157.32mg	16%
Total Carbs	0.44g	1%
Sugars	0.05g	1%
Dietary Fiber	0.11g	2%
Protein	17.31g	164%
Vitamin C	1.6mg	13%
Iron	2mg	53%
Calcium	10.8mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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