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Ingredients

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Directions

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  • Whisk together the red wine, olive oil, mustard, garlic, rosemary, thyme and black pepper in a large resealable container or a glass dish. Add the butterflied lamb, turning to evenly coat. Refrigerate at least 2 hours or for up to 24 hours.

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  • Before cooking, remove the dish with the lamb from the refrigerator and let stand at room temperature for 30 minutes.

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  • Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat broiler. Season the lamb on both sides with the salt.

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  • Grill the lamb, uncovered, or broil the lamb 6 inches from the source of heat for 10 minutes. Flip the lamb over. Cover the grill and continue to grill, or continue to broil, until the internal temperature registers 140°F on an instant-read thermometer inserted into the center of the meat, another 8 to 10 minutes. Remove the lamb to a platter; let rest for 10 minutes before slicing.

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Note:
  • Ask your butcher to butterfly the leg of lamb for you. You may have to pound the thicker parts of the lamb slightly so the meat is a uniform thickness to ensure even cooking. To butterfly the lamb yourself, place the boneless leg on a cutting surface. With a chefs knife and holding the blade parallel to cutting surface, slice through center of lamb without cutting all the way through. Spread open the lamb like a book. Flatten any uneven or thicker parts of the meat.

Nutrition Facts

251 calories; 12 g total fat; 4 g saturated fat; 97 mg cholesterol; 226 mg sodium. 2 g carbohydrates; 0 g fiber; 31 g protein;

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