Barbecued Butterflied Leg of Lamb Recipe

Quick Recipe Facts

Best with Sunkist® Lemons
 
Serves:
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More Information

If you have never tried Lamb you must try this dish. Its lamb served at its Best! Barbecued Butterflied Leg of Lamb is wonderfully delicious.

Ingredients:

  • 5 ½ lbs. leg of lamb, boned and butterflied, with excess fat removed
  • 1 Sunkist® lemon, grated peel and juice
  • 3 Tbsp. salad or vegetable oil
  • 1 Tbsp. grated onion
  • 1 ½ cloves of garlic, minced
  • 1 tsp. dried rosemary leaves
  • 1 tsp. dried tarragon leaves
  • ¼ tsp. coarse black pepper

Instructions: (Makes 8 servings)

  • If necessary, to even the thickness of the butterflied lamb, slash the thicker muscles vertically, about 1/2 inch.
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  • Insert 3 to 4 long metal skewers lengthwise to prevent the lamb from curling when cooking.
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  • Place the lamb on a large platter of 15-1/2 X 10-1/2 X 1- inch jellyroll pan.
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  • To make the marinade, combine the remaining ingredients.
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  • Spoon half the marinade over the lamb; turn lamb over and spoon on the remaining marinade.
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  • Cover with plastic wrap and marinate in refrigerator for 4 hours or overnight.
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  • Remove the lamb and barbecue on a grill 6 inches above glowing coals for 20 minutes on each side (for medium-rare) or until desired doneness, brushing occasionally with any remaining marinade.
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  • TO BROIL LAMB: Prepare and marinate butterflied lamb as above. Place on a large broiler pan 6 to 9 inches from heat and cook as above.
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