Summer Barbecue Menu: Spiced Butterflied Leg of Lamb
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
- 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.