All-American Grilled Butterflied Leg of American Lamb
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.
- 1 boneless butterflied leg of American Lamb, well-trimmed (about 5 to 6 pounds)
- 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
- Combine all marinade ingredients adding salt and pepper to taste.
- 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.
- 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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