Lamb isn’t something that is traditionally popular in America. You will find that lamb is popular in much of the rest of the world, and in my opinion, for good reason. Lamb has a distinctive flavor that lends itself well to many cooking methods, sauces and rubs. I use lamb in shepards pie, braise shanks, grill chops and racks, make Greek burgers….there’s a ton of different ways to go, but for my money, the simplest is usually the best. This recipe is no exception. As with beef, you want to let your lamb rest for about 10 minutes. This let’s those magic juices flow (or whatever happens) and provides you with a better tasting end product. So, be patient and allow the meat to rest.
As I had said, simple is best, and this simple lamb only requires salt, pepper, butter and lemon juice. The butter and lemon mixture provides a magnificent flavor as the meat sears. You really have to try this.
- Prep: about 5 minutes
- Cooking: about 25 minutes
Cooking Method and Temp:
- Direct, to sear, then indirect to finish cooking
- Temperature: High for searing, about 500 degrees, medium for finishing, about 350 degrees
- One butterflied leg of lamb, about 6 pounds
- sea salt
- fresh ground pepper
- 1 and 1/2 lemons, juiced
- 3/4 stick of butter
- 1 disposable aluminum pan, if you’re using charcoal
- I recommend using charcoal for this recipe, so get your charcoal started before you prep the meat
- If the lamb is in a net, for roasting, remove the net
- Pound the meat so that it is as even as possible, about 1 1/2 to 2 inches thick
- If you don’t have a meat hammer, you can use an empty wine bottle
- Liberally rub salt and pepper all over the leg
- Melt the butter and then mix in the lemon juice
- reserve about 3 tablespoons of the mixture to brush on the finished lamb
- Get your grill set up for indirect grilling and let the grill heat up
- Brush the top side of the lamb with the lemon and butter mixture
- Place the lamb, brushed side down, directly over the heat, brush the other side and grill for 4 – 5 minutes
- Repeat for the other side of the leg
- Place the meat over the indirect portion of the grill, fat side up and brush again with the lemon and butter mixture and cook for about 15 minutes, until the internal temperature is 145 degrees for medium rare.
- Once plate the meat, brush with the remainder of the butter and lemon mixture, cover and allow to rest for 10 minutes.
- Slice the lamb and serve immediately