This is one of the most delicious and spectacular dishes you can cook on your grill. Your guests will be totally wowed by how fabulous it tastes, and how quickly it cooks.
My Niçoise Potato Salad (posted on Food52) is the perfect accompaniment.
Wash it down with several bottles of delicious Gigondas – perhaps the perfect accompaniment to a Provençal lamb dish.
One word of caution: unless you’re experienced at butterflying, ask your butcher to do this for you. That’s the only tricky part. If you do try it yourself, make sure that the meat is the same thickness across the surface so it will cook evenly. —ChefJune
Leg of Lamb trimmed and boned (approximately 5 pounds trimmed weight)
fresh thyme leaves
fresh rosemary leaves
fresh marjoram leaves
cloves garlic, very finely chopped
lemon, juice and zest
In This Recipe
Coarsely chop leaves and garlic. Add lemon zest and mix with oil and juice of the lemon. Rub lamb well, all over. Wrap in plastic, and marinate at least 1 hour. (You can let it sit up to three hours in the refrigerator.)
Grill over rosy red coals, or an electric range top grill, for 45 minutes (to 130 degrees F. internal). Or, you may roast it in the oven–375 degrees F. for 20 to 25 minutes, then slide under the broiler 2 minutes (to 125 degrees F. internal) to achieve that crusty grilled look.
Let sit at least 10 minutes before carving so you don’t lose any of the precious juices.