Grilled Butterflied Leg of Lamb

A roast leg of lamb is great, but sometimes you feel like something a little different, a little more freewheeling — and quicker to cook: That’s when we think about throwing lamb on the grill. This recipe takes advantage of those smaller pieces of butterflied leg of lamb I often see at the supermarket, 2 1/2 or 3 pounds. You can also do this with a bigger one (a full leg is about 4 or 4 1/2 pounds once you take out the bones); making about one and a half times the marinade should be sufficient if you do that. And feel free to change up the marinade, as it's very adaptable – use parsley or rosemary or thyme instead of cilantro and mint, and more or less garlic or herbs according to your taste, maybe Aleppo pepper or cayenne instead of black pepper, or lemon instead of red wine vinegar. 

We love to serve this with Tangy Green Everything Sauce or Chimichurri.

READ: Spring feast, French-style: Leg of lamb with flageolet beans

Important note: The grilling time can vary wildly depending on the heat of your coals. Keep a close eye on it, as if your coals are very hot, it will cook quickly.

Serves 4-6.

Ingredients

3 tablespoons red wine vinegar

3 garlic cloves, crushed

2 tablespoons chopped fresh mint