Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic

A Busy Mom's Guide to a Delicious Weeknight Meal: Grilled Butterflied Leg of Lamb

As a working mom, time is my most precious commodity. Juggling work, kids' activities, and keeping a semblance of order in my home often leaves me with precious little time for elaborate cooking. That's why I've come to rely on recipes that are quick, flavorful, and impressive enough to serve to guests without spending hours in the kitchen. This grilled butterflied leg of lamb recipe is a perfect example.

The beauty of this dish lies in its simplicity. The preparation is minimal, and the cooking time is surprisingly short. The result, however, is a succulent, juicy leg of lamb that's bursting with flavor. The herby rub infuses the lamb with a delightful aroma and taste that elevates it beyond your average weeknight meal. The butterflying technique ensures even cooking, so you don't have to worry about dry, overcooked bits. And the addition of lemon juice at the end adds a bright, refreshing touch that perfectly complements the richness of the lamb.

I usually prepare the herb rub in the morning and marinate the lamb while I get ready for work. By the time I'm home, the lamb is ready to hit the grill. The grilling process itself is quick, and the resting time allows the juices to redistribute, ensuring maximum tenderness. My family absolutely loves this recipe, and it has quickly become a regular on our weeknight dinner rotation.

Beyond the Weeknight:

While this recipe is a fantastic weeknight solution, it's also versatile enough for a more special occasion. Imagine serving it to friends at a casual summer barbecue. The flavorful lamb paired with a simple side salad and some roasted vegetables creates a memorable and delicious meal that doesn't require hours of slaving over a hot stove. The fact that it can be grilled or roasted makes it adaptable to almost any setting, from backyard cookouts to indoor gatherings.

Tips and Tricks for Success:

To make sure your lamb is cooked to perfection, I highly recommend using a meat thermometer. This eliminates any guesswork and ensures that your lamb is cooked to your desired level of doneness. Also, don't skip the resting time. This step is crucial for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.

The herb rub is entirely customizable. Feel free to experiment with different herbs and spices to create your own unique flavor combinations. Dried herbs can be substituted for fresh herbs, although you may need to adjust the quantities slightly. I've also experimented with adding a touch of red pepper flakes to the rub for a hint of spice, which adds an interesting kick to the lamb.

This recipe is a testament to the fact that delicious, impressive meals don't have to be complicated or time-consuming. With a little planning and a few simple ingredients, you can create a culinary masterpiece that will impress your family and friends, even on the busiest of weeknights.

So, next time you're looking for a quick, easy, and incredibly delicious weeknight dinner, give this grilled butterflied leg of lamb a try. You won't be disappointed!

Step-by-step

• Make herb rub: Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.
• Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb.
• Marinate lamb at room temperature 1 hour.
• Prepare grill.
• Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125°F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F for medium-rare.)
• Transfer lamb to a cutting board.
• Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes.
• Cut lamb into slices and serve with any juices that have accumulated on cutting board.