Give
this great grilled leg of lamb recipe
a try at your next BBQ
| My
mom loves to grill lamb. I think she had a
different lamb recipes for just about every
family occasion. |
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The
recipe below for is for butterflied leg
of lamb. The method of deboning and barbecuing
it butterfly-style over a charcoal grill
is one of our favorites, and is a staple
at all of our family barbecues. As far as
delicious grilled lamb recipes go, especially
leg of lamb recipes, this one is a winner.
When
grilling lamb, the deboning/butterfly method
allows the meat to cook through and makes
the carving easier. The simple buttermilk
marinade gives the meat a subtle flavor
while tenderizing it at the same time, and
makes a great alternative to barbecued beef.
Why
not try butterflied leg of lamb at your
next barbecue?
|
|
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This recipe has a printer friendly version,
without all the text and adds. To print,
just click on the printer icon or 'Print
recipe' directly below.
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Ready
to try my barbecued
boneless leg of lamb recipe?
|
Serves
6-8
| INGREDIENTS: |
| For
the lamb: |
 |
1
leg of lamb, deboned and opened
butterfly style |
|
½
cup buttermilk |
|
2
teaspoons sea salt |
|
½
teaspoon black pepper |
| |
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For
the basting sauce:
|
|
4
ounces butter |
|
3
cloves garlic, finely diced or
minced |
|
½
teaspoon sugar |
|
½
cup freshly squeezed lemon juice |
|
2
tablespoons rosemary leaves (optional) |
|
2
tablespoons mint leaves, shredded
(optional) |
| |
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| PREPARATION: |
|
Place
the meat in a casserole dish and
cover with the buttermilk. Turn
a few times to ensure it is completely
coated |
|
Cover
and leave to marinate for 24 hours
in the refrigerator |
|
The
next day, remove from the marinade
and pat dry with a paper towel. |
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Prepare
and mix the basting sauce ingredients |
|
Rub
the meat with the salt and pepper,
and place on the grill over moderate
heat. |
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Grill
for about 15 minutes on one side,
until browned. |
|
Flip,
baste the cooked side with the
basting sauce. When the other
side is nicely browned, flip and
baste as well. |
|
Continue
flipping/basting until down. Do
not overcook - the meat will be
best when pink and juicy inside. |
|
Cooking
time 1 - 11/4 hours, but will
vary depending on the thickness
of the meat and the heat intensity
of your grill. |
| |
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| Great
served with new
baby potato salad, or baked
potatoes. |
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