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Mar 3, 2013 03:22 PM

Butterflied leg of lamb - can I broil?

I usually roll, tie and roast butterflied lamb, but SO think broiling might be great (similar to the way many grill). Do you have any good methods? Is this anyone's preferred preparation?

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  1. Yes, and grill outside (maybe later in the year depending on your circumstances).

    1. Julia Child had a marinade for a butterflied leg that she broiled and then finished in the oven - or perhaps the reverse. Great dish, one of my favorites.

      1. One thing: be sure to have the roast de-chill at least an hour (even 3 hours wouldn't be a bad idea) before cooking. It will reduce the carry-over cooking effect that can ruin lamb.

        1. It's MY "preferred preparation" and has been for several decades.

          Here's what I do:

          Butterflied Grilled Leg of Lamb

          Marinate overnight:
          To marinate, first poke holes in the lamb and shove a sliver of a garlic clove and a leaf or two of rosemary into each hole.

          Then make a rub with:

          1 tsp Beau Monde seasoning, or other favorite all-purpose seasoning
          zest from 1 lemon
          1 tsp oregano
          1/4 C minced fresh parsley

          Rub this very well into the lamb. Then put it into a large heavy plastic freezer bag, or a non-reactive pan (like glass) with a tightly sealable lid.

          Then mix a marinade:

          1/2 C olive oil
          2 T soy sauce
          1/4 c dry sherry
          2 bay leaves, cracked

          Pour this into the plastic bag with the lamb, or over it in your glass pan.

          Seal it well and put it into the fridge to marinate overnight, turning the lamb a few times as it marinates.

          This makes enough marinade for an average 4-5 lb leg. If I've got more folks coming, I either get a much bigger leg, or two of the smaller ones, and double the marinade recipe. I can and do butterfly them myself, but it's far easier if you can get a butcher to do it for you. (I use the lamb bone for stew later in the week, or freeze it for use another time.)

          Then we either grill it outside, with the fat side up, or broil it in the oven, fat side up, to desired degree of doneness. You can turn once about halfway to brown both sides.

          My standard amount of boneless raw meat is 1/2 lb per person. Once I've figured that out, I always add a pound (sometimes two depending upon the size of the group), just in case. But it's been my experience that the folks that eat more than a half-pound are easily balanced out by the folks that eat far less.

          This is one of my very favorite meals for a small dinner party - although I've learned not to tell anyone it's lamb until they're halfway through eating it. Invariably, if I tell them it's lamb up front, somebody will say, "I hate lamb" and not even try it. On the other hand, I've never had one single person in all these years not eat and enjoy it if they didn't know beforehand that it was lamb.

          1 Reply
          1. re: Jaymes

            Then what's your broil method? Oops, just learned how to read, found the sentence :)

          2. My favorite! Salt Pepper Olive Oil Rosemary branches. Grill just like a steak, medium to medium-rare. Slice at an angle.