Flame-Grilled Butterflied Leg of Lamb

Directions

Step 1: Season Lamb, Prep Potatoes

1. Lay the boneless leg of lamb on a cutting board and unfold it completely. With the fat side down, score the flesh side lightly with a sharp knife to flatten it further. Season generously on both sides with kosher salt and freshly ground black pepper.

   In a medium bowl, combine the olive oil, apple cider vinegar, lemon zest, garlic, and chopped rosemary. Reserve about a third of this marinade for later.

   

2. Massage the remaining marinade thoroughly into both sides of the lamb. Allow it to marinate for at least a few hours or preferably overnight in the fridge.

   

3. Cut the fingerling potatoes in half lengthwise. Boil them in salted water for about 10 minutes or until approximately 80% cooked—soft but still holding their shape. Drain well and let cool for at least 30 minutes, but you can leave them for hours, if you wish.

Step 2: Grilling and Frying

1. Prepare your grill at medium-high heat initially. Ensure you have an area set up with indirect or lower heat for finishing.

   Place the lamb fat side down on the grill and sear for about 2–3 minutes until a golden-brown crust forms. Flip and repeat on the flesh side. Reduce the heat to medium-low or move to the cooler section of your grill. Continue grilling, flipping regularly and moving the lamb around to ensure even cooking and prevent burning.

   

2. Use your digital thermometer or finger-test for doneness. Remove the lamb from heat once it reaches around 120°F internally (medium-rare). In the last 5 minutes of cooking, baste the lamb generously on both sides with the reserved marinade. Let rest for about 20 minutes after removing from the heat.

3. While the lamb rests, heat beef tallow in a frying pan over medium heat until fully melted and hot. Place fingerlings flesh side down into the pan, allowing them to develop a golden, crispy crust. Carefully flip after about 3–5 minutes, then crisp for another few minutes on the other side. Remove potatoes from the pan, transfer to a mixing bowl, and season immediately with flaky sea salt.

Step 3: Serve

1. Using a sharp carving knife, slice the lamb across its shorter side into approximately ¾-inch thick slices.

   Serve the grilled lamb alongside crispy fingerling potatoes and your favourite Easter sides.