About 55 minutes. This includes about 30 minutes of resting time before grilling, plus 15-25 minutes of actual grilling time.
Serves: 6-8. Suitable for a group meal or family gathering.
Explore the savory delight of Grilled Butterflied Leg of Lamb with Rosemary Sea Salt, a dish that marries the robust flavors of lamb with the aromatic freshness of rosemary and the crispness of sea salt. Perfect for a special occasion or a family BBQ, this recipe offers a succulent and flavorful meal.
Ingredients
- 1/2 cup coarse sea salt
- 1/4 cup fresh rosemary leaves
- 2 1/2-3 pounds boneless leg of American lamb, trimmed and butterflied
- extra-virgin olive oil
- 2 lemons
Directions
- In food processor, grind salt and rosemary leaves together until mixture is texture of coarse sand.
- Season lamb generously with rosemary salt, working it into all crevasses; it should take about 2 tablespoons. Set lamb aside at room temperature at least 30 minutes before grilling, or cover and refrigerate up to 2 days.
- Heat charcoal or gas grill. Pat lamb dry, if needed, and rub lightly with olive oil to coat.
- Grease grill grates with oil and place lamb on hottest part of grill. Cook with grill covered, turning once, until brown and crusty.
- Move lamb to cooler part of grill and continue cooking until instant-read thermometer inserted into center registers 130° F for medium-rare, 15-25 minutes total. Transfer lamb to platter, cover with foil and let rest at least 10 minutes before cutting into thick slices against the grain.
- Halve lemons and brush cut sides lightly with oil. Place cut-side down on grill until deeply charred, 2-3 minutes.
- Arrange lamb slices on large platter or directly over salad. Serve with charred lemon halves for squeezing and additional rosemary salt.