Grilled Butterflied Leg of Lamb with Rosemary Sea Salt

Total Time

About 55 minutes. This includes about 30 minutes of resting time before grilling, plus 15-25 minutes of actual grilling time.

Makes

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

1. In food processor, grind salt and rosemary leaves together until mixture is texture of coarse sand.
2. 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.
3. Heat charcoal or gas grill. Pat lamb dry, if needed, and rub lightly with olive oil to coat.
4. Grease grill grates with oil and place lamb on hottest part of grill. Cook with grill covered, turning once, until brown and crusty.
5. 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.
6. Halve lemons and brush cut sides lightly with oil. Place cut-side down on grill until deeply charred, 2-3 minutes.
7. Arrange lamb slices on large platter or directly over salad. Serve with charred lemon halves for squeezing and additional rosemary salt.