BONELESS LEG OF LAMB
CRUSHED RED PEPPER FLAKES
KOSHER SALT & GROUND BLACK PEPPER
FOR SERVING, AS DESIRED: PITA, HUMMUS, PICKLED RED ONIONS, ARTICHOKE HEARTS, ROASTED TOMATOES, PICKLED PEPPERS
Trim as much excess fat from the surface of the leg of lamb. You’ll need to leave some to keep the butterflied cut held together, but excess fat will cause unwanted flare-ups on the grill. From there, place the leg of lamb in an airtight container resealable storage bag. Top with the olive oil, lemon zest & juice, garlic, rosemary, dried oregano, & crushed red pepper flakes, if using. Season with 2 teaspoons kosher salt & ground black pepper as desired. Use your hands to really rub the herbs & spices into the nooks & crannies of the lamb. Cover & marinate in the refrigerator for at least 12 hours or up to 2 days.
About 30 minutes prior to grilling the lamb, pull them out of the refrigerator to let it come up to room temperature. I typically just pull it out of the fridge right before I preheat the grill. Preheat the grill for medium-high direct heat grilling, 450-500° F. Once preheated, clean the cooking surface by firmly brushing a wire brush over the grates.
Place the leg of lamb on the grill grates, directly over the heat. Close the grill lid. Grill 6-12 minutes per side, noting that grill time will vary based on the thickness of the lamb. For a nice medium rare on a 2-inch thick butterflied leg of lamb, I typically grill 6-7 minutes per side, until an instant read thermometer inserted in the steak registers an internal temperature of 115-120° F. Transfer the grilled leg of lamb to a plate & set aside to rest.
Set the grilled leg of lamb aside to rest for 10 minutes, then carve & serve as desired. I like to thinly slice against the grain & serve the lamb with fresh pita, hummus or tzatziki, pickled onions & peppers, & a leafy green salad. Build your own lamb pitas, or enjoy the grilled leg of lamb as-is alongside grilled veggies or a summer salad.