HERB Marinated GRILLED Butterflied LAMB
About 4 lbs. leg of lamb (boneless, butterflied, and trimmed of excess fat ~ easiest to ask your butcher to bone it for you)
Herb rub
1/4 cup Dijon or coarse ground mustard
2 TB extra-virgin olive oil………………..3 tsp. balsamic vinegar
2 TB oregano (or 2 tsp. dried oregano leaves, crushed)
1 TB fresh thyme (or 1 tsp. dried thyme leaves, crushed)
2 TB minced fresh rosemary (or 2 tsp. dried rosemary leaves, crushed)
1 TB fresh parsley (or 1 tsp. dried parsley flakes)
1 TB Kosher salt……………………………...2 tsp. black pepper
2 tsp. garlic, crushed or minced
***
Put the herb rub ingredients into your food processor and pulse to combine. (If you don’t have a food processor, you can use a mortar & pestle to crush everything up, or just chop everything up finely by hand and then combine well in a small bowl.)
Sprinkle the salt and pepper on the lamb. Then put the marinade and lamb into a 1-gallon freezer bag. Seal the bag and squish it so the marinade is all over the lamb. Refrigerate for 1-2 hours (or as long as overnight).
Remove lamb from refrigerator and let come to room temperature (about 20 minutes). Heat your grill to high (gas or charcoal) in one area ~ with a lower temp area. Sear your lamb on the hot grill for 3-4 minutes on each side ~ then remove to the lower heat area and grill (covered) for another 8-15 minutes (depends how thick they are). You want the temp to register about 125-130 for medium rare (which is how lamb should be eaten).
If you’re using a grill pan on the stove, generously spray the pan with non-stick spray and heat on high. Use same directions as above (sear on high ~ then lower heat to low simmer & cover). (TIP: I have an electric smooth cooktop and the burners stay hot for awhile, so I seared the lamb on a back burner; then moved the pan to a low simmer on a front burner.)
Cover with foil and let rest (OFF the grill) for about 5-10 minutes before slicing & serving. *
Serves about 6-8