afaerytalelife:Summer Recipes —  Grilled Butterflied Leg of Lamb with Herb RubThe flavour

afaerytalelife:

Summer Recipes—  Grilled Butterflied Leg of Lamb with Herb Rub

The flavour of this grilled butterflied leg of lamb is amazing. The overnight herb rub soaks into the meat, giving each bite notes of rosemary, garlic, oregano and mint. The fire of the grill chars the meat, producing a beautiful crust on the outside while cooking the meat perfectly on the inside.


Ingredients—

• 4 lb. lamb leg, boneless, butterflied*, and trimmed of excess fat

Herb Rub:

• ¼ cup mustard
• ¼ cup extra virgin olive oil
• ¼ cup chopped fresh oregano
• ¼ cup chopped fresh mint
• ¼ cup chopped fresh rosemary
• ¼ cup fresh chopped thyme
• 1 tablespoon kosher salt
• 1 teaspoon ground cumin
• 2 cloves of garlic


Directions—

• Lay lamb out flat on a tray. Puree all the herb rub ingredients in a food processor. (Alternatively, finely mince the herbs and garlic with a knife and then stir in the rest of the ingredients.) Spread the herb rub evenly over the lamb on both sides. Cover the lamb and put it in the refrigerator overnight.

• About one hour before grilling, take the lamb out of the refrigerator and let it sit on the counter.

• Heat up the grill. For a gas grill, turn all the burners to the high setting and allow it to heat for 15 minutes.

• Wipe off most of the herb rub from the lamb. Some should still be coating it, but just a thin layer. Turn the grill down to medium high and put the lamb, fat side down, on the grilling surface. Cover and grill for 3-4 minutes, or until well-seared. Then turn the lamb over and grill, covered, for about 8 minutes more. Check the temperature and grill for 2 minutes more if needed. For medium rare, the lamb should be 125-130°F. When done, let the lamb rest for 10 minutes and then slice.


*Recipe Note  — I usually buy a boneless leg of lamb and butterfly it myself. To butterfly the lamb, open it up to lay it flat and then make a few cuts into the thickest parts of the meat, stopping each cut at about the thickness that you wish the meat to be. Don’t cut too deep or all the way through. This will flatten out the meat some more so it will cook more evenly. Then trim away the excess fat and you’re ready for the herb rub.