Memorial Day - Grilled Butterflied Lamb with Herbs
1 (3- to 4-pound) butterflied leg of lamb
1 teaspoon minced garlic
1 tablespoon fresh thyme or oregano or 1 teaspoon dried thyme
1 teaspoon rosemary leaves (use lavender if you have it)
Salt and freshly ground black pepper to taste
Lemon wedges
Start a charcoal or wood fire or preheat a gas grill
or broiler; the fire should be quite hot, and the rack
should be at least 4 inches from the heat source.
(Delay this step until you're just about ready to cook
if you choose to marinate the meat.) Trim the lamb of
any excess fat. Mix together the garlic, thyme,
rosemary, lavender, salt, and pepper; rub this mixture
well into the lamb, making sure to get some into all
the crevices. If you have the time, let the lamb sit,
for an hour or more (refrigerate if it will be much
longer). If you don't have the time, don't worry about
it.
Grill or broil the meat until it is nicely browned,
even a little charred, on both sides, about 20 to 30
minutes, and the internal temperature at the thickest
part is about 125dgF; this will give you some lamb
that is quite rare, as well as some that is nearly
well done. Let rest for 5 minutes before slicing
thinly, as you would a thick steak. Garnish and serve,
with lemon wedges.
Mark Bittman's Memorial Day Grilling Tips
From How to Cook Everything
by Mark Bittman (Macmillan, 1998)
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