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Butterflied Leg of Lamb with Mediterranean Marinade

Garlic-herb marinated grilled lamb with Mediterranean sides and salads!
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Makes 8 Servings
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Hands-On Time: 
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Total Time: 
Ingredients
Directions
1
Combine all ingredients except lamb in a small bowl. Place lamb in a large baking dish and pour marinade over the meat, opening flaps and turning to coat completely. Refrigerate 2 hours or overnight
2
Light charcoal. When ready, oil grate and place about 6" above coals
3
Pat lamb dry and arrange on a grate, spreading out the flaps so the meat lies flat
4
Cook until well-seared, about 12 min. Flip and continue cooking until meat is well seared and a meat thermometer in thickest point reads 145°, about 12 more min
5
Transfer to a warm platter, tent with foil and rest 5 min. before slicing
6
Serve with Couscous and a chopped salad