 |
|
 |
| Buy a whole boneless leg (commonly referred to as a BRT leg-boned, rolled, and tied). The average boneless American lamb leg weighs 7 to 9 pounds. |
|
Cut and remove the netting. Open the leg up flat on a clean, dry cutting board or hard surface. |
 |
|
 |
| Holding your knife horizontal to the cutting board, cut into the lamb lengthwise (about halfway through the muscle), pulling top half back to flatten the meat. |
|
Repeat step three on the opposite side of the leg. |
 |
|
 |
| Once you have made your two cuts and flattened both sides, you will have a large piece of meat that resembles a butterfly. |
|
The two "wings" can be removed for two smaller, separate steaks that serve approximately six people each. The center "body" of the butterfly makes a great small roast, or you can cut in into cubes for kebobs. |
 |
|
 |
| Flip the two "wings" over and carefully remove the fat cap with your knife. |
|
Or leave the fat cap on for more flavor and a deliciously crisp edge. Be sure to score the fat (make diagonal slashes through the fat at 1-inch intervals, then repeat in the opposite direction) to allow for shrinking. |
|
|
|
 |
| Simple marinades add flavor and tenderize meat. Let Lamb marinate for at least two hours or overnight. |
|
If you don't have time to marinate the lamb, use a flavorful rub. Season lamb with rub and let stand at room temperature for 10 to 15 minutes before grilling. |
 |
|
 |
| Grill the butterflied leg over medium-high heat for 18 to 20 minutes, flipping the lamb over midway through grilling. Let the lamb rest for 10 min; the internal temperature will rise 5 to 10 degrees. Carve the leg against the grain. |
|
Serve lamb family style on a platter with fresh herbs for a show-stopping presentation. Leftover grilled leg meat is great in salads, sandwiches, pastas and more. |