Serious Eats

Grilling: Butterflied Leg of Lamb with Rosemary, Garlic, and Mustard Crust

20120403-200227-leg-of-lamb-small.jpg

Easter on Sunday gives you an excuse to cook a whole leg of lamb. No other piece of lamb strikes the balance between flavor, texture, and just all around meatiness like the leg, and grilling one is always a grand event. This year I paired my whole grain Dijon with a butterflied leg recipe I saw on Bon Appetit, creating one icredible piece of meat.

After making many legs of lamb in the past, I gave myself a new challenge this year: remove the meat from the bone and butterfly it myself. A little tricky without the skill of my butcher, but I was still proud of the effort and result.

Once butterflied, the lamb was spread liberally with a paste of mustard, garlic, olive oil, white wine, rosemary, and lemon juice, then rested overnight. The next day, all that was needed was 20 minutes over a direct high heat on the grill, and it was a beautiful medium rare and ready to eat after a quick rest.

This lamb gave back a lot for what little effort went into it. The meat had a rich lamby flavor and a silky texture. The mustard crust gave it a noticeable heft, adding a slight bite and herbiness that complemented the meat nicely. I even had my lamb-adverse wife enjoying this one—which is no small feat, considering this rack of lamb couldn't win her over in the past.

This is a winner recipe for Easter, but I'm wondering, what's your favorite way to prepare a holiday lamb?

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Adapted from Bon Appetit

Printed from http://www.seriouseats.com/2012/04/grilling-butterflied-leg-of-lamb-with-rosemar.html

© Serious Eats