Grilled Butterflied Leg of Lamb with Rosemary 
Difficulty: Intermediate  |  Prep Time: 30 Minutes  |  Serves 6-8

  • 1 boned and butterflied leg of lamb (3½ to 4½) pounds
  • 6 sprigs of fresh rosemary, leaves only,minced
  • ½ teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper

About two hours before cooking, trim the fat and skin from outside of lamb if necessary. Dry the meat with paper towels. Combine the rosemary, salt, and pepper in a small bowl. Sprinkle the mixture over both sides of lamb and press the seasonings into the meat. Wrap snugly in plastic and refrigerate. Remove from refrigerator 30 minutes before cooking.

Prepare a hot charcoal fire or preheat a gas or electric grill.

Place the lamb on the grill and cook, covered, for about 7 minutes. Turn the lamb and cook, covered, until an instant-read thermometer inserted on an angle into thickest part of meat registers 120°F, for medium-rare doneness, about 7 minutes more. Place lamb on a platter or carving board and allow to rest for 5 minutes, covered with foil, before carving. Cut into very thin slices across the grain and serve immediately.

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