Serious Eats: Recipes

Grilling: Butterflied Leg of Lamb

[Photograph: Joshua Bousel]

Between brisket and the forthcoming turkey, I was able to get in a nice big leg of lamb, one of my favorite large cuts of meat.

Seemingly designed for the grill, a butterflied leg of lamb comes out perfectly medium-rare exactly when the outside develops a nice crust over medium-high heat. In addition to the easy cooking technique, this leg of lamb has a smooth lamby flavor with just the right amount of chew, making every bite a pleasure.

It's hard to improve on something already so good, but add mint to the equation and you're talking some seriously, seriously delicious eats. The two come together here as part of a tahini and lemon based marinade, which added a minty tang to the crust, only heightening this leg of lamb into one of the best pieces of meat to come off my grill this year.

Grilled Butterflied Leg of Lamb

Adapted from Martha Stewart

Printed from

© Serious Eats