The only way to eat lamb is medium rare or rare.
That’s first. If you don’t like that, stop reading here and look for another recipe. Please, please, please DO NOT ruin this beautiful piece of meat by cooking to “medium well” or “well done,” both of which are oxymorons.
Now, if you’re still with us…awesome! Let’s grill!
We’re going to sear the lamb first, on both sides, briefly, and directly over high heat, then move it over to indirect (lower) heat until it’s cooked through (in our opinion).
To cook this lamb perfectly, you gotta use a meat thermometer to track the internal temperature of the roast. No questions, you just gotta.
Butterflied Leg of Lamb (perfect for Easter grilling)
- 1 boneless leg of lamb, 5 to 6 pounds, butterflied
- 1 medium sweet onion
- 6 cloves of garlic, peeled
- 1/4 cup Herbs de Provence*
- 1 lemon, zested
- 1/4 cup beef stock or broth
- 1 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- Sea salt (coarse) and fresh ground black pepper
*Herbs de Provence – a mixture of dried herbs which can be found on most spice aisles, or you can make you own by combining:
- 4 teaspoon thyme
- 4 teaspoon summer savory
- 2 teaspoon marjoram
- 1 teaspoon rosemary
- 2 teaspoon basil
- 1 teaspoon sage
Butterfly the leg of lamb.
Combine sweet onion, garlic, herbs de provence, beef stock, lemon zest, vinegar, and olive oil into a food processor and pulse to combine.
Sprinkle a fist-full salt and pepper over the lamb. Put the lamb into a gallon freezer bag, pour in the marinade, and massage it into every nook and cranny of the roast. Seal ‘er up, and refrigerate for 6-8 hours, or overnight.
Remove the meat from your refrigerator and set it in one counter (still in the bag) for about an hour, to come to room temperature.
Now, we’re ready to grill!
Remove the leg from the bag, and run a couple of long skewers through it to use as handles when flipping (you’ll lose less of that yummy coating than if you used tongs, and, of course, you wouldn’t DREAM of stabbing it with a meat fork…right?)
For gas grills, crank that sucker up as high as she’ll go on all burners, and when she’s good and hot, turn one side off. Toss three or four chunks of soaked oak on the coals, or start some oak chips smoking in a smoker box on your gas grill.
If you don’t have any oak, no biggie, but it does add a nice, mellow flavor to lamb.
Set the lamb, fat-cap down, on the hot side of the grill. You’re going to get some flames, and that’s okay – that’s what we like to call “flavor.” You might want to have a squirt bottle of water or beer handy to control the flames if needed.
Grill it hot on one side for about four minutes, then flip ‘er over to sear the other side for another 4 minutes. Then, move that little lamb to the indirect heat (cooler) side of the grill.
Cover the grill and let cook for an additional 35-45 minutes (You want the cooking area to maintain at about 325-350°F.), until a meat thermometer inserted into the thickest part of the roast registers 130°F (for medium rare).
I strongly suggest using a remote meat probe, so you don’t poke a bunch of holes it the poor thing before it’s done.
When done, move the roast to a cutting board, cover with foil and let rest for at least 10 minutes.
Pull the skewers and toss.
Slice the lamb across the grain, in half-inch thick slices. Arrange the slices on a warm platter and pour the meat juices over the slices.
Suggested Side Dishes (as pictured)
- Balsamic Brussels Sprouts
- Strawberry-Spinach Salad
- Roasted Potatoes With Parmesan Cheese
Perry Perkins is a Grilling is Happiness sponsored writer.