Grilled Butterflied Leg of Lamb

Original recipe by: Leslie Brenner

A roast leg of lamb is great, but sometimes you feel like something a little different, a little more freewheeling — and quicker to cook: That’s when I think about throwing lamb on the grill. This recipe takes advantage of those smaller pieces of butterflied leg of lamb I often see at the supermarket, 2 1/2 or 3 pounds. You can also do this with a bigger one (a full leg is about 4 or 4 1/2 pounds once you take out the bones); making about one and a half times the marinade should be sufficient if you do that. And feel free to change up the marinade, as it's very adaptable – use parsley or rosemary or thyme instead of cilantro and mint, and more or less garlic or herbs according to your taste, maybe Aleppo pepper or cayenne instead of black pepper, or lemon instead of red wine vinegar.

I love to serve this with Tangy Green Everything Sauce or Chimichurri.

Important note: The grilling time c…