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Grilled Leg of Lamb

Serves: Makes 6 to 8 servings

Ingredients:

  • 1- to 5-pound leg of lamb, butterflied
  • Kosher salt
  • 1 jar of bread and butter pickles


Procedures:

Light a grill. Season the lamb with salt and let it sit for at least one hour.

Grill the lamb over a hot fire, turning often, until an instant-read thermometer inserted in each piece registers 125°F to 130°F for medium-rare. Should take around 30 minutes.

Transfer the lamb to a carving board and let rest for 15 minutes. Thinly slice the lamb and serve with bread and butter pickles

Recipe developed for Sur La Table’s Cooking Classes

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