Grilled Butterflied Leg of Lamb
By Traeger Kitchen
Lamb seasoned with a flavorful marinade, Traegering this primo cut will ensure every bite melts in your mouth.
Prep Time
8 Minutes
Cook Time
40 Minutes
Pellets
Hickory
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 Whole | Lemons, Juiced and Rinds Reserved |
| 1/4 Cup | red wine vinegar |
| 4 Clove | garlic, minced |
| 2 1/2 Teaspoon | rosemary, minced |
| 1 Teaspoon | thyme |
| 1 Teaspoon | salt |
| 1 Teaspoon | ground black pepper |
| 1 Cup | olive oil |
| 5 Pound | Leg of Lamb, Butterflied and Boneless |
| 1 Whole | onion, sliced into rings |
Step
1
For the Marinade: Cut the lemon into quarters and remove the seeds. Squeeze lemon juice into a mixing bowl and reserve the lemon rinds. Add the red wine vinegar, garlic, rosemary, thyme, salt and pepper and stir until the salt crystals dissolve. Whisk in the olive oil.
2
Remove any netting from the lamb and place into a large resealable plastic bag. Pour marinade into the bag, and add the onion and the reserved lemon rinds. Massage the bag to distribute the marinade and herbs. Refrigerate for several hours, or overnight.
3
Remove the lamb from the marinade and pat dry with paper towels. Discard the marinade.
4
When ready to cook, set temperature to High and preheat for 15 minutes. Arrange the lamb on the grill grate, fat-side down. Grill for 30-40 minutes per side or until the internal temperature reaches 135℉ for medium-rare. Let lamb leg rest for 5 minutes before slicing. To serve, slice thinly across the grain. Enjoy!
500 ˚F / 260 ˚C
135 ˚F / 57 ˚C
My Notes
In order to add notes for this recipe, you must log in or create an account.