A Recipe for Grilled Butterflied Leg of Lamb and a Weeknight Gourmet Feast

by Janice on July 29th, 2012

A few weeks ago I received an email from a PR representative, who asked if I was interested in trying a sample of lamb from one of  her clients, MSR Lamb. Since I’ve been in lamb mode over the past few months — I’m doing some consulting work for The Tri-Lamb Group, a collaborative between producers in the U.S., Australia, and New Zealand to increase awareness of lamb’s nutritional value — I said sure, send it along!

When a butterflied leg of lamb arrived last Thursday I turned to LeanonLamb.com for a recipe. The Grilled Butterflied Leg of Lamb with Charred Green Onions caught my eye, and so I invited some of my foodie friends over for a mid-week feast.

Liz, a family friend staying with us for a few days, Catherine, a neighbor and an amazing cook, and my hubby, Don all agreed that dinner was a smashing success!

Grilled Butterflied Leg of Lamb

Makes 8 Servings

The flavor of the lamb was amazing and the charred green onions were a tasty accompaniment. Did you know the leanest cuts of lamb are the leg and the loin? (This recipe was adapted from LeanonLamb.com.)

  • 3 tablespoons low-sodium soy sauce or tamari
  • 2 tablespoons honey
  • 2 Anaheim chiles, thinly sliced (ribs/seeds removed)
  • 1 teaspoon ground ginger
  • One 3 pound boneless butterflied leg of lamb, trimmed of fat
  • 2 bunches green onions
  • 1 teaspoon olive oil
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt

1. Whisk soy sauce, honey, chilies, and ground ginger in small bowl, transfer to large plastic zip top bag. Add lamb, close bag and rub marinade into lamb. Refrigerate for at least 1 hour, or up to 8 hours or even overnight if time allows.

2. Remove lamb from marinade and set on tray. On a gas grill, turn all burners to high, close lid and heat until hot, about 15 minutes. Scrape grates clean and brush with oil. Reduce heat to medium and grill lamb, fat side down, about 20 minutes total, turning half-way through cooking, depending on desired doneness, about 145 degrees for medium rare and 160 degrees for medium.

3. Remove from grill and loosely cover with foil, let rest about 15 minutes and thinly slice. While lamb is resting, toss green onions in the olive oil, season with salt and pepper and grill, turning occasionally, until charred, about 3 minutes.

4. Serve lamb with charred green onions and any other starch and veggie that you love (see below for my sides).

Nutrition Information per Serving: 320 calories, 15g fat (6g saturated), 240mg sodium, 8g carbohydrate, 2g fiber, 36g protein, 15% vitamin A, 70% vitamin C, 20% iron

Print Recipe

 Although the dinner seemed very fancy, it was super simple to make with just a few ingredients.

For my gourmet meal, we grilled a mix of baby potatoes, mushrooms, and onions, and we steamed up freshly-picked corn on the cob from our CSA. My instant-read meat thermometer came in handy when it came time to check that the lamb was done; 160 degrees was perfect for us. If you like your lamb rare, then remove from the grill at 145 degrees.

If you’re a lamb fan, let me know which cut is your favorite and how you cook it :)

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Comment | Filed Under CulinaryAdventures, Dinner, Vegetables 

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