Butterflied Leg of Lamb with Honey-Mustard Dressing
You can find a small, boneless leg of lamb that’s already been butterflied in most major supermarkets. After you get your leg of lamb, this recipe explains how to marinate it in a delicious dressing and grill it to perfection.
Preparation time: 20 minutes, plus 24 hours marinating
Grilling time: 25 to 30 minutes
Yield: 4 to 6 servings
A half or small butterflied leg of lamb (about 2 1/4 to 2 1/2 pounds without the bone)
1 to 2 cloves garlic
6 tablespoons extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
2 tablespoons Dijon-style mustard
Salt and pepper to taste
Chopped parsley for garnish
Trim all fat from the surface of the lamb.
Using a sharp paring knife, make small incisions or cuts along the inner side (the side that held the bone), about 1 to 2 inches apart.
Peel and thinly slice the garlic.
Insert a sliver of garlic into each small incision.
Place the lamb in a large, shallow baking dish or resealable plastic bag.
In a small bowl, whisk together the oil, vinegar, honey, and mustard.
Pour the dressing over the lamb and turn to coat both sides.
Cover the dish or seal the bag, pressing out any air, and refrigerate for 24 hours.
Turn the roast occasionally.
Drain the lamb.
Reserve the dressing.
Sprinkle the lamb with salt and pepper on both sides.
Prepare a medium fire in a charcoal or gas grill.
Place the lamb on a lightly oiled grid.
Grill, turning the meat after about 8 to 10 minutes.
Baste the lamb with the reserved marinade.
Repeat Steps 13 and 14.
Continue grilling (and turning the meat) for a total of 25 to 30 minutes.
Or until the internal temperature in the thickest part of the meat registers 135 degrees F to 140 degrees F for rare, 145 degrees F to 150 degrees F for medium-rare, or 150 degrees F to 155 degrees F for medium.
Remove the lamb, placing it on a carving board.
Let it rest, covered loosely with foil, 10 minutes.
Cut against the grain into thin slices.
Serve the meat with the carving board juices and sprinkle with chopped parsley.