Grobe Recipes

Grilled Butterflied Leg of Lamb

• 1/2 onion
• 4 cloves garlic, peeled
• 2 tbsp fresh rosemary leaves (or 1 tbsp dried)
• zest of 1 lemon
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• kosher or sea salt (medium grain) and freshly ground black pepper
• 1 boneless leg of lamb, butterflied

1. Put onion, gralic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine 
2. Sprinkle a generous amount of salt and pepper over the lamb.
3. Place lamb and marinade into a 1 gallon freezer bag and spread the marinade all over the meat.
4. Seal the bag and refrigerate for 1 to 2 hours
5. Prepare grill, setting the coals for indirect grilling (I do coals on both sides with space and a drip-pan in the middle.
6. While coals are warming up, take the lamb out of the refridgerate and allow to come to room temp (about 20 minutes)
7. When the coals are ready, place the lamb fat side down directly over the coals on one side of the  grill for 4 minutes, then flip and cook another 4 minutes to sear the meat.
8. Move to the center of the grill above the drip pan, keeping the fat side up.
9. Cover the grill and cook until done to your liking.  We do ours to medium, or about 155 - 160 degrees in the thickest part.  It generally takes 1.5 hours for a 4.3 pound leg. I usually check at 1/2 hour intervals to avoid overcooking while allowing the cooking to progress at a decent rate.

We added wet hickory chips the last time we made this to give it a nice smoke flavor.  We used about 2 cups of wood chips (1 cup added at the start, 1/2 cup added at first check, remaining added at second check)

Check the drippings - if they don't burn, you can get a decent gravy.  If they burn, don't try it...