Lamb is a wonderful alternative to the classic Easter ham. This recipe can be easily modified to accommodate a rack of lamb rather than individual lamb chops, if preferred. I personally prefer the taste of the individually grilled chops.. Read more
Lamb has always been one of my favorite meats but I only recently started putting it on the grill. A boneless leg of lamb can be laid out flat and cooks quite quickly on the grill. And the flavour is out of this world. If the lamb isn’t butterflied to an even thickness, simply use a sharp knife to cross-hatch in all over (on the inside) to allow it to lay more evenly.
1/3 cup olive oil
1/4 cup Dijon mustard
3 tbsp fresh chopped rosemary
4 cloves garlic, minced
1 butterflied boneless leg of lamb, about 4 to 5 lbs
Salt and pepper
In a small bowl, whisk together olive oil, mustard, rosemary and garlic. Reserve 2 tbsp of marinade for serving.
Lay lamb out flat and sprinkle both sides generously with salt and pepper. Coat both sides with mixture and lay in a large baking dish. Cover tightly with plastic wrap and refrigerate for several hours.
Remove lamb from fridge and let come to room temperature for 30 minutes. Preheat grill to medium-high.
Lightly oil grill surface if needed, then lay lamb fat-side down and grill 5 minutes with cover down. You may get flare ups from the fat so be prepared to move lamb around the grill and/or spray water on the flare ups.
Turn lamb over and grill the second side for 5 minutes, watching for flare ups. Lower grill heat to medium-low (or move to indirect heat for and continue to cook, covered, for another 15 to 25 minutes, until an instant read thermometer reaches 130 to 135F for medium.
Remove lamb to a platter, tent with foil and let rest for 15 minutes. Spoon any juices that collect into reserved marinade and whisk together. Cut lamb into thin slices against the grain and drizzle with sauce.