Grilled Butterflied Leg of Lamb with Garlic and Curry Spices
My wife and I love to grill whole butterflied leg of lamb. It's perfect for low-key entertaining because some sections of the meat cook to medium rare, others medium, and still others medium well—so everyone's taste is sure to be satisfied. Because the meat is relatively thin, butterflied lamb cooks much faster than a traditional leg.
My wife and I love to grill whole butterflied leg of lamb. It's perfect for low-key entertaining because some sections of the meat cook to medium rare, others medium, and still others medium well—so everyone's taste is sure to be satisfied. Because the meat is relatively thin, butterflied lamb cooks much faster than a traditional leg.
- 1/4 cup extra-virgin olive oil
- 7 cloves garlic
- 2 tsp. kosher salt
- 1 cup dry sherry
- 1 tbs. coriander seeds cracked or coarsely ground
- 1-1/2 tbs. sweet curry powder
- 2 tbs. finely chopped fresh ginger
- 3 tbs. honey
- 1 tbs. freshly cracked black pepper
- 1 boneless butterflied leg of lamb 3 to 5 lb., trimmed of excess fat, rinsed, and patted dry
- 6 sprigs fresh cilantro roughly chopped
- Carbohydrate 8.86139291936432 g
- Cholesterol 0 mg
- Fat 6.91173918633364 g
- Fiber 0.45931198525577 g
- Protein 0.495465468979902 g
- Saturated Fat 0.945894586031931 g
- Serving Size 1 1 Serving (49g)
- Sodium 307.202972917998 mg
- Sugar 8.40208093410855 g
- Trans Fat 0.205952083885837 g
- Calories 127 calories
Step-by-step
- Prepare the lamb: Finely chop the garlic, sprinkle the salt over it, and mash with the flat side of the knife to make a paste.
- Put the cracked coriander and curry powder in a cold, dry sauté pan and set it over medium-low heat. Shake the pan a few times while the spices toast until they have a strong nutty smell, 1 to 3 minutes. Don't let them burn.
- In a small bowl, mix the garlic paste, toasted spices, ginger, sherry olive oil, honey, and pepper until the mixture resembles a somewhat thin, grainy soup.
- If you like, separate the lamb along its natural seams into smaller, easier-to-handle pieces. Put the lamb in a shallow nonreactive baking dish and pour the marinade over the meat.
- Cover with plastic wrap, set aside, and let the flavors penetrate the meat for 2 hours at room temperature (or up to 24 hours in the refrigerator). Turn the meat twice during the marinating time.
- Grill the lamb: Prepare a medium-hot charcoal fire or gas grill.
- Grill the lamb (covered if using a gas grill, uncovered if using charcoal) on one side until nicely charred, about 10 minutes.
- Turn the meat over and continue grilling (again, covered if using a gas grill, uncovered if using charcoal) until an instant-read thermometer inserted into a thick section of the meat registers 130° to 135°F for medium rare, 7 to 12 min., depending on what type of grill you use (If you like your lamb cooked to medium, continue grilling until the meat's temperature reaches 140° to 145°F; for medium well, 150° to 155°F).
- Transfer the lamb to a tray or carving board, and let it rest for 8 to 10 min.
- Carve the lamb across the grain into 1/4-inch slices.
- Arrange the slices on a platter, drizzle with the juices that accumulated during resting, and sprinkle with the cilantro before serving.
A Housewife's Guide to the Perfect Grilled Lamb
As a busy housewife, I'm always looking for recipes that are both delicious and easy to prepare. This grilled butterflied leg of lamb fits the bill perfectly! It's elegant enough for a dinner party, yet simple enough for a weeknight meal. The butterflying technique ensures even cooking, resulting in tender, juicy lamb every time. And the best part? The leftovers are just as good the next day, perfect for a quick lunch or a satisfying sandwich.
The marinade is the key to this recipe's success. The combination of garlic, curry, and sherry creates a rich, flavorful coating that infuses the lamb with deliciousness. I usually prepare the marinade in the morning and let the lamb marinate in the refrigerator all day. This allows the flavors to fully penetrate the meat, resulting in an even more flavorful and tender final product. The aroma alone is enough to make your mouth water!
Grilling the lamb is surprisingly straightforward. I use a gas grill for convenience, but charcoal works just as well. The key is to achieve that perfect balance of char and tenderness. I usually grill the lamb until it reaches my preferred level of doneness – medium-rare for my husband, medium for me, with a perfectly cooked exterior each time. The slightly charred edges add a delightful smoky flavor that complements the already delicious curry marinade.
This recipe is a winner in my household. The ease of preparation, coupled with the impressive results, makes it a go-to for special occasions and casual weeknight dinners alike. It's a recipe that has earned its place in our regular rotation, and I'm excited to share it with you. Give it a try, and I’m certain it will become a favorite in your home too. The beautiful presentation, and the wonderful aroma, makes this meal so memorable. This truly is a recipe that brings people together.
Ingredients for Success
The quality of the ingredients makes all the difference in this recipe. Opt for a good-quality leg of lamb, and don't be afraid to splurge on extra-virgin olive oil and fresh herbs. The flavors will be noticeably richer and more complex. Trust me, it is worth it.
One of the things I love about this recipe is its adaptability. Feel free to experiment with different spice blends or marinades to suit your tastes. For instance, instead of curry powder, you could use smoked paprika or ras el hanout for a completely different flavor profile. I've even tried adding some chopped apricots or figs to the marinade for a touch of sweetness and acidity.
This recipe works exceptionally well with a side of roasted vegetables or a simple salad. The lamb is so flavorful on its own that you don't need overly complicated side dishes. Roasted asparagus or a medley of Mediterranean vegetables would pair beautifully with the rich, savory lamb. In the summer months, I love to serve this with a light and refreshing Greek salad.
Making it Your Own
Don't be afraid to get creative with this recipe! Experiment with different herbs and spices to find your perfect flavor combination. You could add some red pepper flakes for a hint of heat, or some fresh rosemary or thyme for an earthy aroma. The possibilities are endless!
Once the lamb is cooked, allow it to rest for at least 10 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. It is a crucial step, don't skip it! The resting time also allows the lamb to cool slightly, making it easier to carve into neat slices. Carving across the grain is essential to ensure that each bite is incredibly tender. Properly carved slices look so appealing on the platter.
Serve the grilled lamb with your favorite sides and enjoy! This recipe is perfect for entertaining guests, but it's also delicious enough for a cozy weeknight dinner at home. The impressive presentation and the delicious flavors are sure to impress everyone at your table.
From simple weeknight meals to elegant dinner parties, this grilled butterflied leg of lamb recipe is a versatile and delicious addition to any cook's repertoire. It’s a meal that is sure to become a family favorite, bringing everyone together around the table for a truly special dining experience. The beautiful presentation, the delicious aroma, the tender meat – it's a recipe to savor and enjoy, repeatedly! The beauty of this recipe lies in its simplicity and the delicious results it yields.
