Grilled Butterflied American Leg of Lamb

    

December 17, 2015

The classic grilled lamb recipe is given a modern twist with soy sauce, ginger, and chiles. Sautéed sugar snap peas and steamed brown rice are the perfect side dishes.

  • Prep: 1 hr
  • Cook: 25 mins
  • Yields: 6 Servings

Ingredients

⅓ cup low-sodium soy sauce or tamari

¼ cup honey

2 tsp ground ginger

3-4 red Anaheim chiles, thinly sliced (ribs and seeds removed for less spice)

1 (5 to 7 pound) boneless butterflied leg of American Lamb

1 tsp extra-virgin olive oil

2 bunches green onions (scallions)

Salt and pepper, to taste

Directions

1In a small bowl, whisk the soy sauce, honey, ginger, and chiles. Pour the marinade in a large plastic zip-top bag. Add the lamb and close the bag, rubbing the marinade into the lamb. Refrigerate for at least 1 hour or up to 8 hours (or even overnight if time allows).

2Heat a grill to high heat. Remove the lamb from the marinade and discard the marinade. Grill the lamb over high heat, fat-side down, 25 to 35 minutes total, turning halfway through cooking, depending on desired doneness: 145ºF for medium-rare and 160ºF for medium.

3Remove the meat from the grill. Loosely cover it with foil and let it rest for about 15 minutes.

4While lamb is resting, toss green onions in the olive oil, season with salt and pepper, and grill, turning occasionally, until charred, about 3 minutes.

5Thinly slice the lamb.

6Serve the lamb slices with the charred green onions.

Recipe and image provided by the American Lamb Board

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