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Butterflied Leg of Lamb, Three Ways

A butterflied leg of lamb can be delicious in many ways. Here are just three ways to produce a delicious meal.

Ingredients

  • 1 1.4lb - 2.2lb butterflied leg of lamb

Butterflied Leg of Lamb with Garam Marsala

(Serves: 4; Prep time: 5 mins, Cook time: 30 minutes)

  • ¼ cup olive oil
  • 3-4 Tbsp garam marsala spice mix

Butterflied Leg of Lamb with Soy Sauce, Honey, and Ginger

(Serves: 4; Prep. time: 1 hour, Cook time: 25 mins)

  • ⅓ cup low sodium soy sauce or Tamari
  • ¼ cup honey
  • 2 tsp ground ginger
  • 3-4 Anaheim chillies thinly sliced (ribs and seeds removed for less heat)
  • Canola oil
  • 1 tsp olive oil
  • 2 bunches green onions (scallions)
  • sugar snap peas
  • steamed rice

Butterflied Leg of Lamb with Herbs

(Serves: 4; Prep time: 10 mins, Cook time: 30 minutes)

  • ½ cup olive oil
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 1 Tbsp minced fresh garlic
  • 1 tsp ground black pepper

Instructions

Butterflied Leg of Lamb with Garam Marsala

  • Thoroughly cover lamb on both sides with olive oil, rubbing in. Sprinkle garam marsala powder liberally over both sides of the lamb, rubbing in as you go.
  • Grill or broil lamb over medium-high heat, turning occasionally, for 10 to 15 minutes per side, depending on size of lamb leg and desired doneness. Check inside temperature regularly (145°F for medium-rare; 160°F for medium).
  • Remove lamb from grill/oven; rest for about 10 minutes.
  • Slice lamb crosswise at a diagonal slant. Serve lamb slices with chosen side vegetables, such as steamed rice, or steamed little potatoes, peas, carrots, beans, etc.

Butterflied Leg of Lamb with Soy Sauce, Honey, and Ginger

  • In a small bowl, whisk soy sauce, honey, ginger and chillies; transfer to a large plastic zip-top bag. Add lamb. Close bag, rubbing marinade into lamb. Refrigerate for at least 1 hour, or up to 8 hours, or even overnight, if time allows.
  • Remove lamb from bag. Grill or Broil on baking pan over high heat, fat side down, for 25 to 35 minutes, total, turning halfway through cooking, actual time depending on weight of lamb leg, and desired doneness. Check inside temperature regularly (145°F for medium-rare; 160°F for medium).
  • Remove lamb from grill/oven. Loosely cover with foil and let rest, about 15 minutes.
  • While lamb is resting, toss scallions in oil, season with salt and pepper, and sauté, turning occasionally, until charred, about 3 minutes.
  • Thinly slice lamb at a diagonal slant, serving lamb slices with charred green onions, sautéed sugar snap peas, and steamed rice.

Butterflied Leg of Lamb with Herbs

  • Blend oil with basil, oregano, garlic and pepper; pour half over meat, and brush over both sides.
  • Grill or broil lamb over medium/high heat, 10 to 15 minutes per side, depending on size of lamb leg and desired doneness. Baste occasionally with remaining herbed oil. Check inside temperature regularly (145°F for medium-rare; 160°F for medium).
  • Remove lamb from grill/oven; rest for about 10 minutes.
  • Slice lamb crosswise at a diagonal slant. Serve lamb slices with chosen side vegetables, such as steamed rice, or steamed little potatoes, peas, carrots, beans, etc.