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This would be great with a medium-bodied red wine. This was our very first attempt to barbecue a butterflied leg of lamb; it was terrific!
6 medium garlic cloves
2 Tbsp. minced fresh rosemary
½ tsp. kosher salt
½ tsp. coarsely ground black pepper
1/8 tsp. cinnamon
2 Tbsp. EVO
1 ½ Tbsp. red wine
1 (6 lb). leg of lamb, trimmed, boned & butterflied, have your butcher do this,
the meat should be between 1 1/2″ to 2″ thick
5 Tbsp. Dijon mustard
½ cup EVO
3 Tbsp. red wine
Rosemary sprigs, fresh thyme sprigs, bay leaves
Salt & freshly ground black pepper
Using the first 4 ingredients mix to a paste in a mini-processor or with the back of a chef’s knife. Mix in . EVO & wine, adding more to form a loose paste if necessary; add 1/2 tsp. salt & 1/4 tsp. freshly ground black pepper. Arrange the lamb cut surface down in glass baking dish. Cut slits over the surface with a small, sharp knife. Spoon & press garlic mixture into slits. Rub mustard over entire surface of lamb. Combine ½ cup EVO & 3 Tbsp. wine & pour over meat, turning to coat. Refrigerate the lamb overnight, turning occasionally.
Let lamb stand at room temperature for 1 hour before grilling.
Prepare barbecue to medium-hot with the coals to one side. Drain lamb, reserving marinade. If the lamb is floppy, place metal skewers through to hold it together. Arrange the lamb, boned side down/fat side up, on grill, not over the coals; cover with the lid & cook 10 minutes. Turn & baste the lamb with the marinade & cook 10 minutes, Scatter rosemary, thyme & bay leaves over the fire. Place the lamb over the coals, baste with marinade, turn over & baste the other side & continue cooking the lamb until a thermometer inserted in the thickest part registers 130-135 F for medium-rare, & nicely browned on both sides, about 10 minutes longer. Transfer lamb to platter; let stand 15 minutes. Thinly slice across grain. Sprinkle with salt & pepper; garnish with rosemary.