Balsamic Butterflied Leg of Lamb
Experience the exquisite taste of Balsamic Butterflied Leg of Lamb—a culinary delight that showcases tender meat at its best. With a marinade featuring balsamic vinegar, aromatic herbs, and garlic, this dish brings out the natural richness and succulence of the lamb. Perfect for special occasions, it’s a centerpiece that will impress and satisfy.
Prep Time: 15 min
Cooking Time: 1.5 hours
- 1 leg of lamb, butterflied (approximately 2 kg)
- 4-6 fresh bay leaves
- 4 cloves of garlic, minced
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper, to taste
Step 1: Preheat the barbecue
Step 2: Make the marinade
Step 3: Prepared the lamb
Place the butterflied leg of lamb on a clean cutting board and pat dry with paper towel.
Season it generously with salt and pepper on both sides.
Step 4: Rub in marinade
Brush the garlic and balsamic mixture all over the lamb, ensuring it is evenly coated.
Lay the fresh bay leaves on top of the lamb, pressing them gently into the meat.
Let the lamb come to room temperature.
Step 4: Cook the lamb
Place the lamb on the grill or barbecue, fat side down, and cook for about 10 minutes to sear and develop a nice crust.
Flip the lamb over and continue cooking for another 20-25 minutes, or until the internal temperature reaches your desired level of doneness (recommended medium-rare is 60-65°C).
Step 5: Rest and slice
Remove the lamb from the grill and let it rest for about 10 minutes to allow the juices to redistribute.
Slice the butterflied leg of lamb against the grain into thin slices.