Description
Grilled Butterflied Leg of Lamb, Dry Brined with Garlic, Lemon and Herbs recipe. My favorite way to grill lamb - easy and delicious.
Ingredients
Scale
- 1 boneless leg of lamb, about 3 pounds
Garlic, Lemon and Herb Dry Brine
- 1 1/2 tsp kosher salt (about 1/2 tsp per pound)
- 1/2 tsp fresh ground pepper
- 4 minced garlic cloves
- Zest of one lemon
- 1 tsp minced fresh thyme
- 1 tsp minced fresh rosemary
Instructions
- Dry brine the lamb: 1 to 3 days before cooking, trim any excess fat from the lamb. Boneless lamb roasts are usually butterflied; it should open up like a book. If it isn't butterflied, the roast will look like a cylinder, with a hole in the middle where the bone was. Cut through one side of the roast to open it up. Sprinkle evenly with all the salt. Mix all the rest of the dry brine ingredients together, then rub evenly over the lamb. Refrigerate the lamb in a roasting pan, covered with plastic wrap. Remove the plastic wrap the night before cooking to allow the moisture on the lamb to dry. Remove the lamb from the refrigerator one to two hours before cooking. (The dry brine works as long as it is applied at least 8 hours before cooking. If you can't season taht far ahead, do it just before putting the lamb on the grill.)
- Prepare the grill: Prepare your grill for cooking on indirect medium-high heat. For my Weber kettle, I light a chimney starter three-quarters full of charcoal, wait for it to be covered with ash, then pour it in a thick single layer of coals, on the charcoal grate. (The coals should cover about half of the kettle's charcoal grate). I put a drip pan on the grate opposite the coals. Then I put the grill grate in, cover for five minutes to heat it up, and clean it with my grill brush.
- Grill the lamb: Put the lamb on the indirect side of the grill, over the drip pan, and close the lid. Grill for 15 minutes, then flip the lamb and cook for another 10 to 20 minutes. I like my lamb cooked medium, which means an internal temperature in the thickest part of the meat of 130°F. (115°F for rare, 120*F for medium-rare). That is usually where I'm at after 35 minutes of total cooking time, but I start checking after I flip the lamb.
- Rest, carve and serve: Remove the lamb from the grill, and let rest for 15 minutes before carving. Slice the lamb into 1/4" to 1/2" thick slices, and serve.
- Prep Time: 0 hours
- Cook Time: 25 minutes
- Category: Grilling
- Cuisine: American