Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic

Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic
Photo by Gourmet's studios

Ingredients

  • 1 7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher
  • 2 tablespoons fresh parsley leaves
  • 3 tablespoons olive oil Paste
  • 2 tablespoons fresh rosemary leaves
  • ½ teaspoon ground black pepper
  • 3 tablespoons fresh thyme leaves
  • 8 garlic cloves
  • + 2 more ingredients
    • 1 lemon
    • 1 tablespoon coarse salt

Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients. Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperat...

View full recipe at Epicurious

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