Grilled Butterflied Leg of Lamb

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“It's all in the marinade. ANyone can toss a piece of meat on the fire and cook it. It takes a marinade to give it flavor.”

Ingredients Nutrition


  1. Peel the garlic cloves. Place into blender.
  2. chop the green onions. place into blender.
  3. Set blender to chop, and turn on for a few seconds.
  4. Add the rest of the marinade ingredients. keep blender on chop, and blend until well mixed - should not be long.
  5. Butterfly the boneless leg of lamb. I find that it's best to do this with the meat partialy frozen, otherwise it wiggles.
  6. In a dish large enough to hold the opened meat, pour marinade over meat. Refrigerate covered for 4 or more hours.
  7. Preheat the grill, then lower heat to Medium grill (I use a gas grill).
  8. Grill the lamb for 10 minutes per side, or until temp reaches 150 degreees. (I use an electronic fork for temperature testing).
  9. Remove meat from grill, let rest for 5 minutes, slice thinly and serve.

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