Grilled Leg of Lamb Recipe from Plays Well With Butter using New Zealand grass-fed lamb

Grilled Grass-fed Leg of Lamb Recipe

Servings: 6-8
Prep Time: 12 hours 20 minutes
Cook Time: 20 minutes

Plays Well With Butter created this stunning recipe for grilled New Zealand grass-fed lamb. A butterflied grass-fed leg of lamb is marinated with loads of lemon, garlic, and aromatic herbs and then grilled to perfection.

Note: Grill time will vary based on the thickness of the lamb. For medium-rare on a 2-inch-thick butterflied leg of lamb, we recommend grilling 6-7 minutes per side, until an instant read thermometer inserted in the lamb registers an internal temperature of 115-120⁰ F.

Ingredients:

2 - 2 1/2 lb. New Zealand grass-fed boneless leg of lamb, butterflied to 2-inch thickness (Tip: Look for the Taste Pure Nature logo)
1/3 cup olive oil
2 lemons, zested and juiced
8-10 garlic cloves, finely chopped or grated
4 sprigs fresh rosemary, finely chopped
1 tablespoon dried oregano
2 teaspoons crushed red pepper flakes (optional)
2 teaspoons Kosher salt
2 teaspoons ground black pepper

To Serve:

Pita
Hummus
Tzatziki
Pickled red onions
Artichoke hearts
Roasted tomatoes
Pickled peppers
Cucumbers, sliced
Side salad

Directions:

For the Lamb:

1. Trim excess fat from the surface of the lamb, as needed.
2. Place lamb in an airtight container and top with olive oil, lemon zest and juice, garlic, rosemary, dried oregano, kosher salt, black pepper, and crushed red pepper flakes (if desired).
3. Using clean hands, rub the herbs and spices into the lamb. Cover and marinate in the refrigerator for at least 12 hours or up to 2 days.
4. About 30 minutes prior to grilling, pull lamb out of the refrigerator and let it come to room temperature. Preheat grill to medium-high heat or 450-500⁰ F.
5. Place lamb on the grill grates, directly over heat. Close the grill lid and grill 6-12 minutes per side, based on your desired doneness level.
6. Transfer grilled lamb to a plate and let rest for 10 minutes.

To Serve:

7. Thinly slice lamb against the grain and serve with fresh pita, hummus or tzatziki, and desired fixings, such as pickled onions and peppers, artichoke hearts, roasted tomatoes, cucumbers, and a leafy green salad.