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Main Dishes
 
All-American Grilled Butterflied Leg of American Lamb

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Serves
Makes 10 to 12 servings

Notes, Tips & Suggestions
Note: To butterfly lamb, purchase boneless leg of American Lamb, cut it open horizontally, unfold and spread out flat; it should resemble a butterfly. Trim excess fat. Or, ask your butcher to bone and butterfly the lamb leg.

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Ingredients
  • 1 boneless butterflied leg of American Lamb, well-trimmed (about 5 to 6 pounds)
  • Marinade:
  • 1/2 cup frozen apple cider or apple juice concentrate, thawed
  • 1/3 cup Dijon mustard
  • 3 tablespoons olive oil
  • 2 tablespoons dry mustard
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon apple cider vinegar
  • 4 cloves garlic, minced
  • Kosher salt and pepper

Preparation
    1. Combine all marinade ingredients adding salt and pepper to taste.
    2. Sprinkle both sides of lamb with additional salt and pepper. Place in glass dish or large resealable, food-safe plastic bag. Spread marinade over top of lamb to coat. Cover dish with plastic wrap or seal bag and chill at least 2 hours or as long as overnight.
    3. Preheat grill to medium heat and spray grill rack with nonstick spray. Place lamb on grill; reserve marinade. Grill approximately 15 minutes on each side brushing with marinade, until thermometer registers 135°F. Transfer lamb to platter. Cover loosely with foil; let rest 10 minutes. Internal temperature of lamb should rise another 10°F to reach 145°F (medium rare). Carve lamb thinly.



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