One of my favorite summertime barbecue treats growing up was butterflied leg of lamb.  My dad would butterfly the leg of lamb himself and grill it to perfection!  SUPERB-O!

I am not the butcher he was so when I ask a butcher to butterfly the leg for me.  I have tried to mimic my dad’s delicious lamb by using his secret marinade — Wishbone Italian dressing.  Results are best when marinated for many hours or ideally overnight.  I have made this a number of times and everyone loves it!

But I saw this recipe the other day and it looked super simple and flavorful!  I used ground coriander because I didn’t have coriander seeds (and I already have a ludicrously large spice collection!).  And, I was generous with the red pepper flakes.  The lamb marinated for 3 to 4 hours in the fridge.

The lamb was very flavorful!  I am glad to now have two marinates in my leg of lamb repertoire!

Spiced Butterflied Leg of Lamb
Everyday Food

• 2 tablespoons olive oil, plus more for grates
• 1 tablespoon coriander seed, crushed
• 1 tablespoon fennel seed, crushed
• 1 teaspoon red-pepper flakes
• Coarse salt and ground pepper
• 1 1/2 pounds butterflied leg of lamb
• Grilled lemon wedges, for serving (optional)

In a small bowl, combine oil, coriander and fennel seeds, red-pepper flakes, 1 teaspoon salt, and 1/4 teaspoon pepper. In a shallow dish, coat lamb with marinade. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).

Heat grill to medium-low; lightly oil grates. Grill lamb, covered, until an instant-read thermometer inserted in thickest part of meat registers 130 degrees for medium-rare, 6 to 8 minutes per side. Remove from grill. Tent with aluminum foil; let rest 5 minutes.

Thinly slice lamb, and serve with lemon wedges, if desired.