Grilled Butterflied American Lamb Leg with Chermoula

LambDinner

Aug 27

Butterflying a lamb leg transforms it into a fast-cooking, grill-ready centerpiece with plenty of surface area for char and flavor. It's coated in vibrant chermoula, a North African herb sauce packed with garlic, warm spices, preserved lemon, and olive oil.

Grilled Butterflied American Lamb Leg with Chermoula

Servings: 10-12

Prep Time: 25 minutes (plus marinating time)

Cook Time: 20-30 minutes

Print the Recipe

USDA recommends the following time and temperature parameters:
Ground Lamb: Internal temperature of 160°F
All Other Cuts: Internal temperature of 145°F, with a 3-minute rest

Ingredients

For the lamb:
- 1 (6-8 lb) boneless American lamb leg, butterflied
For the chermoula:
- 1½ cups packed fresh cilantro leaves and tender stems
- 1½ cup packed fresh parsley leaves
- 6 cloves garlic
- 2 preserved lemons, pulp discarded and rind finely chopped (optional)
- 1½ Tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tbsp ground coriander
- 1 tsp chili flakes
- 3 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1¼ cups olive oil
- Zest and juice of 2 lemons

Instructions

Prepare the lamb: Pat the butterflied lamb leg dry and trim any excess fat or silverskin. If needed, lightly score thicker sections so the meat lays flat and cooks evenly, creating a uniform thickness across the surface.
Make the chermoula: Combine the cilantro, parsley, garlic, preserved lemon (if using), cumin, smoked paprika, coriander, chili flakes, salt, pepper, lemon zest, and lemon juice in a food processor and pulse until finely chopped but not puréed (alternatively, finely chop everything by hand). Stir in the olive oil. Transfer about 1 cup to a separate bowl and refrigerate for serving. Use the remaining chermoula to marinate the lamb.
Marinate the lamb: Spread the chermoula over the lamb, rubbing it evenly over both sides of the lamb. Cover and refrigerate for at least 2 hours, preferably overnight. Remove from the refrigerator 30 minutes before grilling.
Grill: Preheat a grill to medium-high heat (400–450°F) and lightly oil the grates. Grill fat-side down for 10–12 minutes, until nicely charred with grill marks. Flip and continue cooking for another 10–15 minutes, or until the thickest part reaches your desired internal temperature (USDA recommends 145°F followed by a 3-minute rest).
Rest and Serve: Transfer the lamb to a cutting board and rest for 10–15 minutes. Slice thinly against the grain, arrange on a platter, and drizzle with the reserved chermoula.