The lamb roast was succulent—crusty, flavorful char on the outside, pink and tender on the inside. Note that the more fat on the lamb roast, the more likely you’ll have flare-ups when you grill. Flare-ups are okay as long as they are controlled and don’t get out of hand.
What Is a Butterfield Leg of Lamb?
To make it easier to turn on the grill, I recommend inserting a few metal skewers through the lamb, crosswise and parallel to the surface of the lamb.
Marinate Before Grilling
By the way, it used to be that people were worried about char grilling being carcinogenic. Turns out if you marinate the meat in an acid-based marinade first, you negate the cancer-causing elements. (Grillers everywhere rejoice.) Why use a butterflied the leg of lamb? A butterflied lamb roast is one that has the leg bone removed so that you can lay the roast out flat. You can do it yourself or have your butcher do it. Laying the roast flat on the grill helps it cook faster and more evenly. The marinade I’m using for this recipe is made with onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil. Purée it all in a food processor and let the lamb marinate in it for one to two hours before grilling.
What to Serve With Grilled Lamb
Some people take offense at the very idea of using mint jelly with lamb. I wouldn’t have lamb without it. Homemade mint jelly is fantastic with lamb. And if we’re out, I’ve been known to chop up some fresh mint leaves just to go with the lamb. So, to each her own when it comes to the jelly. (Mint chimichurri or Horseradish sauce are also good!) For side dishes, try braised leeks, a fresh arugula salad, or grilled asparagus.
Love Lamb? Try These Recipes!
Spicy Lamb Stew with Chickpeas Roast Leg of Lamb Lamb Shank Stew with Root Vegetables Lamb Braised in Milk with Fennel Spring Lamb Stew
There is nothing more depressing than dried-out, over-cooked lamb. For this reason it is essential that you use a meat thermometer to test the internal temperature of the roast. To help make the lamb easier to turn on the grill you can insert a couple of skewers through the lamb, crosswise. (A tip learned from Rick Rodgers in Kingsford Complete Grilling Cookbook.) If you are using a gas grill, heat the grill on high on all burners to start. After the initial browning you will reduce the heat. Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes. Cover the grill and let cook for an additional 35-45 minutes (depending on how thick, and how many pounds the roast is), until a meat thermometer inserted into the thickest part of the roast registers 120°F for rare or 130°F for medium rare. Cut across the grain, 1/4 to 1/2-inch thick slices. Serve slices on a warm platter; pour meat juices over the slices. Serve with mint jelly or horseradish.
