Grilled Butterflied Leg of Lamb

This leg of lamb recipe from the American Lamb Board is a great way to grill up a leg of lamb without a rotisserie and without having to worry about drying out the lamb before the center gets cooked. Typically a boneless leg of lamb is already butterflied but you want to make sure that it has a uniform thickness so it will cook evenly.

Prep Time: 15 minutes

Cook Time: 50 minutes

Ingredients:

• 1 tablespoon dry mustard
• 1 teaspoon ground cardamom (may substitute ground ginger)
• 1 tablespoon apple cider vinegar
• 1/2 cup frozen apple juice concentrate, thawed
• 1/2 cup Dijon mustard
• 1 tablespoon fresh rosemary
• 2 tablespoons olive oil
• coarse kosher salt
• 4 to 6 lbs. American Lamb Leg, boned and butterflied

Preparation:

Combine first 3 ingredients in a small bowl. Gradually whisk in vinegar. Let stand 15 minutes. Whisk in apple juice concentrate, mustard, rosemary, and oil. Season marinade to taste with coarse salt and pepper.

Place lamb in glass baking dish. Sprinkle with salt and pepper. Spread 1/3 cup of the marinade over the top to coat. Turn over. Sprinkle with salt and pepper. Spread remaining marinade over lamb. Cover dish with plastic wrap and chill overnight.

Preheat grill to medium heat and spray grill rack with nonstick spray. Place lamb on grill and reserve dish with marinade. Grill 15 minutes. Turn lamb over. Grill 15 minutes, brushing with marinade from reserved dish. Turn lamb over again and grill until thermometer registers 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well, brushing often with marinade, about 5 minutes longer per side. Transfer lamb to platter. Cover loosely with foil and let rest 15 min. Slice lamb thinly and arrange on a platter to serve.

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