Fabulous Recipe: Grilled Butterflied Leg of Lamb

We can't get enough of Colin's mouthwatering grilled leg of lamb recipe packed with delicious spices and herbs.

What's a summer celebration without barbeque? Here's Colin's fabulous recipe for Grilled Butterflied Leg of Lamb, a sizzling dish packed with fresh herbs and spices that's fabulous for those cool summer nights.


  • 1 cup fresh flat leaf parsley leaves
  • 1 cup fresh rosemary leaves, stemmed
  • 2 tablespoons freshly ground black ­pepper
  • 12 garlic cloves, ­peeled
  • 4 teaspoons Dijon ­mustard
  • 3 tablespoons extra­ ­virgin olive ­oil
  • 1 (6­-­pound) deboned, butterflied leg of ­lamb
  • 2 tablespoons coarse salt, plus more for ­garnish
  • 4 lemons, quartered, for ­garnish


1. Prepare the marinade: Place the parsley, rosemary, pepper, garlic, mustard, and olive oil in a food processor. Pulse for 1 minute until the mixture is the consistency of a smooth paste. Rub the mixture all over the lamb, place the meat on a tray, cover with plastic wrap and refrigerate for up to 12 hours.

2. Build a charcoal fire in a kettle­-­style grill or light a covered gas grill. Season the lamb all over with coarse sea salt. When the coals are medium­-­hot, place the lamb in the center of the rack, cover the grill and cook for 20 minutes. Turn the lamb and cook for an additional 15 minutes. Insert a meat thermometer into the center of the cut; 125 F to 130 F is medium-rare. When the meat is done, transfer it to a serving platter, loosely cover it with aluminum foil and allow it to rest for 10 minutes before carving. Garnish the platter with the lemon quarters and serve with coarse sea salt on the ­side.

3. See which wine pairs best with this fabulous summer dish and enjoy!

-Colin Cowie

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