Grilled Lamb for a Quick, Elegant Dinner

It was my son’s birthday and his request for dinner was lamb.  Well, really, lamb chops.   To teach a lesson in economy and compromise, we got a leg of lamb instead.  Gone are the days when chicken soup was his favorite!  Because the day was dedicated to making the birthday cake (and all the other things Mama had to do), time was short to dedicate to preparing dinner.  The grill came to the rescue.  Instead of roasting the leg of lamb for a few hours, all I needed was about 25 minutes to get this lamb from grill to table!  It was the perfect plan.

To prepare the lamb, I took off the string netting, and fully butterflied it to get it as flat as possible.

I then pounded it with a meat mallet.  It helps to tenderize the meat, but also so the slab of meat has the same thickness throughout.

I flipped it over to the fat-covered side and pounded it a little bit.

I lightly salted it and put it in a large, Pyrex baking dish.  I then went ahead and made some marinade.  The marinade  consisted of vermouth (or could be wine), olive oil, fresh rosemary from the garden (even in the winter!), garlic, parsley flakes, more salt, pepper, and cayenne pepper.

I mixed it all up with a fork and then poured it over the lamb.

I refrigerated the lamb in the marinade for about 6 hours, but 12 hours would have been ideal.  I turned the meat once or twice.  I took the lamb out of the fridge about 30 minutes before I planned on grilling so that the meat came to room temperature.  I preheated the grill, turned the middle burner off, and threw the meat on the grill.  I didn’t wipe off the marinade beforehand, but just discarded what was left in the dish.

It was a quick 11 minutes on each side for medium rare.  You could broil the lamb instead of grilling if you want to stay indoors.

I let the meat sit tented in foil for about 10 minutes before carving.  We served the lamb with garlic roasted red potatoes, cauliflower gratin, and a sauerkraut/carrot/apple salad.

We sliced the lamb thinly for serving (maybe a little too thinly for the photo . . . . ).  But it was delicious!!

Print Recipe
Grilled Rosemary Leg of Lamb
2018 © HollyTrail.com
Course Main Dish
Servings
Ingredients
  • 5 pound boneless leg of lamb
  • 1/2 cup sweet vermouth (or red wine)
  • 3 tablespoons olive oil
  • 4 cloves garlic, crushed and finely chopped
  • 3 sprigs fresh rosemary, chopped
  • 1 tablespoon dried parsley flakes (or 1/2 cup fresh Italian parsley, chopped)
  • 1 teaspoon salt
  • 1 teaspoon ground pepper, or to taste
  • 1/8 teaspoon cayenne pepper, ground
Course Main Dish
Servings
Ingredients
  • 5 pound boneless leg of lamb
  • 1/2 cup sweet vermouth (or red wine)
  • 3 tablespoons olive oil
  • 4 cloves garlic, crushed and finely chopped
  • 3 sprigs fresh rosemary, chopped
  • 1 tablespoon dried parsley flakes (or 1/2 cup fresh Italian parsley, chopped)
  • 1 teaspoon salt
  • 1 teaspoon ground pepper, or to taste
  • 1/8 teaspoon cayenne pepper, ground
Instructions
  1. Remove any string netting from the lamb. Rinse and pat dry. Lie flat on cutting board, fat side down. Cut long slits into thicker part of meat and open up like a butterfly so that meat lies as flat as possible across the entire piece.
  2. Cover with a large piece of plastic wrap and pound meat a few times with the flat side of a meat mallet. Turn over, cover with plastic wrap and pound the other side. Remove plastic wrap and lightly salt each side. Place in baking dish large enough to fit the lamb laying flat in one layer.
  3. Prepare the marinade. In a small bowl, place vermouth/wine, olive oil, garlic, rosemary, parsley, salt, pepper, and cayenne pepper, and fork mix until combined. Pour over lamb. Turn lamb over in marinade to coat. Refrigerate for 6-12 hours, turning over 2-3 times.
  4. Preheat gas grill on high. Turn off middle burner and turn down top and bottom burners to medium. Place lamb in the middle (where the burner has been turned off). Discard marinade. Grill for 12 minutes. Turn over and grill the other side for another 11 minutes (medium rare) or until lamb has reached the desired doneness.
  5. Remove from grill and place on serving platter. Tent with foil and let stand for 10 minutes before slicing to serve.
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