Whole Foods market has had these very small almost fat and gristle free Butterflied Lamb Legs lately. We bought two on Saturday and I marinated them and grilled them last night and had them with spring peas and aioli for me and mint sauce for him on a bed of oven roasted leeks.
2 butterflied lamb legs
extra virgin olive oil
3 - 4 sprigs of rosemary, chopped or snipped with scissors
4 - 5 cloves of garlic, minced
Preserved lemons (if available) or lemon slices
salt and pepper
Marinate 1 to 2 days ahead.
Into a ziploc or sealable plastic bag which I place inside another one as extra spill precaution add ingredients 2 through 6. I leave the actual measurements of olive oil and wine up to you. I'd say about 1/2 cup of olive oil and between 1 to 2 cups of wine is about what I used. Seal up bag removing as much air as possible.
Prepare charcoal grill (or if you must gas) with coals piled up on one side. Remove the lamb from the fridge about 30 minutes before grilling to come to room temp, remove from marinade. You can't really see it in this photo, but the lamb will be purple from the wine, don't worry it won't be purple after grilling. Place marinade in saute pan and heat until boiling for 1 to 2 minutes. When ash white, place them over the coals to sear for a few minutes and then move back from the hottest part and cover the grill (vents open). Cook for approx. 8 - 10 minutes. Flip and place over hottest part again sear for 2 - 3 minutes. Brush with heated marinade.
Pull back to cooler section and cover again. Grill for 8 - 10. Again, no exact times as the heat of your grill and size of your lamb legs shall dictate this. Some prefer their lamb pinkish in the center, husband, being a Brit, likes it a scary colour of gray.
Pull of and let rest for 5 - 8 minutes. Slice and lay over a bed of oven roasted leeks.