Grilled Butterflied Leg of Lamb with Herb Marinade and Spoon Recipe

Instructions

1. 1

   Rub one Tbs. of olive oil all over the lamb.

2. 2

   In your food processor (or with your knife) chop the garlic; add the herbs and the remaining olive oil. Pulse until finely chopped. Remove ½ cup of this mixture and set aside.

3. 3

   Generously sprinkle both sides of the meat with salt and pepper. Rub the herb mixture (not the ½ cup your reserved) all over the meat, pressing the herbs into the meat using the palms of your hands. You can allow this to marinate for an hour at room temperature or overnight in the fridge (or not at all). Make sure your meat is left at room temp for an hour before grilling.

4. 4

   Make the Spoon Sauce: mix all the ingredients together, set aside (in the fridge if overnight).

5. 5

   When you are ready to grill your meat, prepare your grill to a med high heat. When the grill is hot, grill the lamb for about 10 minutes with the lid closed. Flip the meat and cook covered for another 10-15 minutes. You want the meat to register about 130ºF on an instant read thermometer. If you need to cook it some more, flip it and cook it for additional time evenly on both sides.

6. 6

   Remove the meat to a cutting board that will collect the juices. Let the meat rest for 10 minutes, loosely covered with foil, before carving.

7. 7

   Using a sharp knife, carve the meat on an angle into thin slices.

8. 8

   Serve hot or at room temperature with Spoon Sauce drizzled over the slices. Serves 6-8