This gorgeous weeknight meal is exploding with mouthwatering flavor.
Ready in under an hour, this Butterflied Leg of Lamb is generously seasoned with a homemade rosemary sea salt and served with a charred lemon for squeezing.
Recipe and image provided by the American Lamb Board.
- 1/2 cup coarse sea salt
- 1/4 cup fresh rosemary leaves
- 2 1/2 - 3 lbs. boneless leg of American Lamb, trimmed and butterflied
- Extra-virgin olive oil
- 2 lemons
- 1 In a food processor, grind salt and rosemary together until the mixture is the texture of coarse sand. The rosemary salt can be used immediately or dried for later use.
- 2 To dry, spread the salt mixture on a large plate and leave it out at room temperature, uncovered, until fully dried, about 1 day. Store in a sealed container; it will keep for several months.
- 3 Season the lamb generously with rosemary salt (about 2 tablespoons), working it into all the crevasses. Set the lamb aside at room temperature for at least 30 minutes before grilling, or cover and refrigerate for up to 2 days.
- 4 Pat lamb dry if needed; rub lightly with olive oil to coat.
- 5 Grease the grill grates with oil, and place the lamb on the hottest part of the grill. Cook with the grill covered, turning once, until brown and crusty all over.
- 6 Move lamb to a cooler part of the grill; continue cooking to 130°F for medium-rare, 15 to 25 minutes total. (Carry-over cooking will increase the internal temperature off the grill.)
- 7 Transfer lamb to a platter, cover with foil, and let rest at least 10 minutes before cutting it into thick slices against the grain.
- 8 Meanwhile, halve the lemons; brush the cut sides lightly with oil. Place them cut-side down on the grill until deeply charred, 2 to 3 minutes.
- 9 Arrange the lamb slices on a large platter or directly over the salad. Serve with the charred lemon halves for squeezing, and more of the rosemary salt.