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The butterfly leg of lamb is a succulent and versatile dish known for its impressive presentation and rich flavor. To start, the leg of lamb is boned and opened up, creating a “butterfly” effect. This technique allows for more even cooking and easier seasoning. The ultimate goal is to achieve a tender, juicy result with a beautifully caramelized crust. Typically, the lamb is seasoned with herbs, garlic, and spices, and often marinated to enhance its flavor. Roasting or grilling it brings out a wonderful depth of taste, making it perfect for special occasions or a hearty family meal.

Ingredients:

• One 5 to 6-pound leg of lamb (this is a big piece of meat, like a roast)
• 1/2 cup lemon juice (squeeze it from fresh lemons if you can)
• 1/2 cup salad oil (like olive oil or vegetable oil)
• 1/4 cup onion, grated (shredded into small pieces)
• 1 or 2 cloves garlic, minced (chopped very fine)
• 1 teaspoon salt (just a pinch for flavor)
• 1 teaspoon fines herbes (this is a mix of herbs like parsley, chives, tarragon, and chervil; if you can’t find it, use a mix of these or just parsley and chives)
• 1/2 teaspoon pepper (black pepper)
• 1/2 teaspoon dried thyme leaves, crushed (rub them between your fingers to release the flavor)

Preparation:

1. Butterflying the Lamb:
   • First, you need to get your butcher (or “meatman”) to bone the leg of lamb. This means they take out the bone. Then, they’ll make a cut lengthwise so you can open it up like a book, making it flat like a thick steak. This is called butterflying. If you’re doing it yourself, cut along the bone and open it up, then flatten it with a meat mallet.
2. Making the Marinade:
   • In a large, shallow dish (like a baking pan), mix together the lemon juice, oil, grated onion, minced garlic, salt, fines herbes, pepper, and crushed thyme. This mixture is your marinade.
3. Marinating the Lamb:
   • Place your butterflied leg of lamb into this marinade. Make sure it’s covered well by flipping it over a couple of times.
   • Let it sit in the marinade for at least an hour at room temperature. If you have the time, marinating it overnight in the fridge will make it even more flavorful. Just remember to turn the meat occasionally so all parts get marinated.
4. Setting Up for Grilling:
   • When you’re ready to cook, take the lamb out of the fridge if it was chilling there.
   • Insert two long skewers through the meat, crossing them to make an ‘X’. This helps keep the meat flat while cooking. Alternatively, you can use a wire broiler basket to keep the meat from curling up.
5. Grilling the Lamb:
   • Preheat your grill to medium heat. You want a nice, steady heat, not too hot where it burns the outside before the inside is cooked.
   • Place the lamb on the grill.
   • Cook for about 1.5 to 2 hours. Here’s the key:
     • Turn the meat every 15 minutes to ensure even cooking.
     • Baste it frequently with the reserved marinade to keep it moist and flavorful.

6. Checking for Doneness:
   • For medium doneness, you’re looking at an internal temperature of about 160°F. If you like it more well-done, aim for around 170°F. Use a meat thermometer to check. Remember, the meat will continue cooking a bit after you take it off the grill.
7. Resting and Slicing:
   • Once it’s done, remove the skewers or take it out of the basket.
   • Let the lamb rest for about 10-15 minutes. This helps the juices redistribute throughout the meat.
   • Slice it across the grain into thin slices. Cutting against the grain makes the meat more tender.

Serving:

• Serve your butterfly leg of lamb with your favorite sides. Potatoes, grilled vegetables, or a fresh salad would pair wonderfully.

Tips

• If you’re new to grilling large cuts of meat, consider using a meat thermometer to avoid overcooking.
• Leftovers can be used in sandwiches or salads, so don’t worry about having too much!

This recipe is perfect for a big family dinner or a summer barbecue where you want to impress with minimal fuss. Enjoy your grilling adventure!