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Herb-Marinated Butterflied Leg of Lamb

Time 1 hour
Yields Serves 8
Herb-Marinated Butterflied Leg of Lamb
1

Separate, then peel the cloves of garlic and mince them. Place the garlic in a bowl along with the rosemary, thyme, mint, salt, pepper to taste, wine and olive oil.

2

Place the lamb in a large resealable plastic bag and pour the marinade over the top, making sure that the entire leg of lamb is coated. Seal tightly and refrigerate overnight.

3

Remove the lamb from the refrigerator about 1 hour before cooking.

4

Grill the lamb over medium-hot coals until the internal temperature reaches about 130 degrees for medium-rare, about 30 minutes.

Unless you’re very handy with a boning knife, Test Kitchen assistant Mayi Brady suggests having your butcher bone and butterfly the leg of lamb. The results will be more attractive, and you’ll save yourself a lot of aggravation.

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