Recipes Ingredients Meat & Poultry Lamb Recipes Herbed Butterflied Leg of Lamb 4.0 (3) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 14, 2018 Print Rate It Share Share Tweet Pin Email Servings: 6 Ingredients 1 cup dry red wine ¾ cup balsamic vinegar 1 clove garlic, chopped 1 tablespoon chopped fresh mint 3 tablespoons chopped fresh thyme 2 tablespoons chopped fresh flat-leaf parsley 1 teaspoon salt, plus more to taste Butterflied leg of lamb, (4 to 5 pounds) Freshly ground black pepper Directions In a glass bowl, combine wine, vinegar, garlic, mint, thyme, parsley, and salt. Mix well to combine. Season both sides of the lamb with salt and pepper. Place lamb in a shallow glass or ceramic dish. Pour marinade over meat, turning to coat. Cover, and refrigerate for 4 to 6 hours. Prepare a charcoal or gas grill, arranging coals for indirect cooking. Lightly coat rack with cooking spray; coals should be hot. Remove lamb from marinade; pat dry. Place lamb on hottest part of grill; sear for 5 minutes per side. Move lamb to the cooler part of the grill, and cook for 10 minutes. Turn over; cover grill. For medium-rare, cook until an instant-read thermometer registers 140 degrees. 10 to 15 minutes more. Remove from grill, and let lamb rest for 10 minutes before slicing. Serve. Rate it Print