Name: Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic
Yield: Serves 8
Ingredients: 8 garlic cloves; 3 tablespoons chopped fresh thyme leaves; 2 tablespoons chopped fresh rosemary leaves; 2 tablespoons chopped fresh parsley leaves; 1/2 teaspoon freshly ground black pepper; 1 tablespoon coarse salt; 3 tablespoons olive oil; a 7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless); 1 lemon

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Grilled Butterflied Leg of Lamb with Lemon, Herbs, and GarlicGourmet's studios

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

Butterflied leg of lamb can sometimes get a little unwieldy. To secure loose flaps of meat, run 2 long metal skewers lengthwise and 2 skewers crosswise through the lamb, bunching the meat together. Securing the lamb this way will also help it cook more evenly.

Recipe notes

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