Follow these steps for perfect results
leg of lamb, butterflied
trimmed
olive oil
Dijon mustard
soy sauce
lemon juice
freshly squeezed
red wine vinegar
garlic cloves
sliced
dried thyme
heaping
dried rosemary
heaping
Cut off excess fat and silver skin from butterflied leg of lamb.
Shape lamb into an even rectangle and secure with wooden skewers.
Blend olive oil, Dijon mustard, soy sauce, lemon juice, red wine vinegar, garlic, thyme, and rosemary until smooth.
Place lamb in a non-metal pan.
Pour half the marinade over the lamb, rub it in, then flip the lamb and do the same with the remaining marinade.
Cover with plastic wrap and refrigerate for 8-48 hours, turning and spooning marinade over the lamb occasionally.
Remove lamb from the refrigerator 2 hours before grilling.
Grill using indirect heat with coals on each side and a drip pan in the center.
Add more coals after 30 minutes of grilling.
Remove lamb from marinade, let excess drip off, and place on the grill over the drip pan.
Grill for 15-20 minutes per side for rare (120°F). Adjust time for desired doneness.
Let lamb rest uncovered for 10 minutes before slicing.
Warm remaining marinade in a saucepan.
Serve lamb with warmed marinade.
Expert advice for the best results
Marinate for the full 48 hours for maximum flavor.
Use a meat thermometer to ensure the lamb is cooked to your desired doneness.
Let the lamb rest before slicing to retain juices.
Everything you need to know before you start
20 minutes
Marinating can be done 48 hours in advance.
Slice the lamb thinly and arrange it on a platter, drizzled with the warm marinade and garnished with fresh rosemary sprigs.
Serve with roasted vegetables or a fresh salad.
Accompany with couscous or quinoa.
Pairs well with the savory flavors of the lamb.
Cuts through the richness of the lamb.
Discover the story behind this recipe
Lamb is a popular dish in Mediterranean cuisine, often served during special occasions.
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