Grilled Butterflied Leg Of Lamb with Tomato Rub
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Cut down vertically along the length of the leg to the bone, then begin to cut around the bone. Scrape the meat away from the bone as closely as possible. Continue to work your knife around and lift the bone free. Spread out the lamb and trim evenly.
Lots of Great Video out there. Jamie Oliver here.
Ingredients
- 4 lb Leg of lamb -butterflied (approx)
- 2 Tsp Salt
- 2 Garlic cloves, chopped
- 1 Cup Olive oil
- 2 Lemons, juiced
- 1/3 Cup Tomato paste
- 2 Tsp Rosemary
- 1/2 Tsp Black pepper - ground coarse
- 1/2 Tsp Marjoram
- 1/2 Tsp Oregano
- 1/2 Tsp Savory
Directions
- Have the butcher butterfly the leg of lamb, or do it yourself if you have the know how.
- Combine all remaining ingredients in a glass, enamel, stainless, or plastic container and beat with a whisk or fork until combined. It takes a few minutes.
- Add the lamb, turning it to make sure it is coated on all sides. Marinate two hours at room temperature, or overnight in the refrigerator. Check occasionally to make sure that it is still coated with the marinade and re-cover as necessary.
- Grill outside, or broil inside at about 8 inches from the flame for 15 minutes on each side, brushing occasionally with the marinade.
- Serve sliced thin (hot) with the rest of the marinade, heated.
My wife and I have used this recipe a number of times, and have found that the marinade, in and of itself, is excellent for any type of lamb. This also makes wonderful sandwiches if there are any leftovers. :
