Herbed Butterflied Leg of Lamb



  • 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


  1. In a glass bowl, combine wine, vinegar, garlic, mint, thyme, parsley, and salt. Mix well to combine.

  2. 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.

  3. Prepare a charcoal or gas grill, arranging coals for indirect cooking. Lightly coat rack with cooking spray; coals should be hot.

  4. 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.

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