Grilled Butterflied Leg of Lamb Zinfandel
Revel in the rich, smoky flavors of Grilled Butterflied Leg of Lamb Zinfandel—a show-stopping centerpiece perfect for any special occasion or backyard feast. This recipe combines the robust essence of Zinfandel wine with aromatic rosemary, thyme, and Dijon mustard, creating a marinade that deeply infuses the lamb with bold, savory complexity. Butterflying the leg of lamb ensures even cooking and allows the meat to soak up every ounce of the vibrant marinade, making each bite tender and flavorful. Grilled to perfection with a lightly charred crust and juicy interior, this dish is as visually stunning as it is delicious. Serve it sliced alongside roasted vegetables or a crisp, refreshing salad for a restaurant-quality meal at home. Keywords: grilled leg of lamb, Zinfandel lamb recipe, butterflied lamb, lamb marinade recipe, grilling recipes.
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Recipe Information
Ingredients
- 4 pounds Butterflied leg of lamb
- 1.5 cups Zinfandel wine
- 0.5 cup Olive oil
- 6 pieces Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon Honey
- 2 tablespoons Lemon juice
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
Instructions
Place the butterflied leg of lamb in a large resealable plastic bag or a shallow glass dish.
In a medium bowl, combine the Zinfandel wine, olive oil, minced garlic, rosemary, thyme, Dijon mustard, honey, lemon juice, salt, and black pepper. Whisk well to create the marinade.
Pour the marinade over the lamb, ensuring the meat is well coated on all sides. Seal the bag or cover the dish with plastic wrap.
Refrigerate the lamb for at least 4 hours, or preferably overnight, to allow the flavors to infuse.
Remove the lamb from the refrigerator 30 minutes before grilling to let it come to room temperature.
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the lamb from the marinade and discard the excess marinade. Pat the lamb dry with a paper towel to promote better grilling.
Place the lamb on the grill, fat side down. Grill for 10-12 minutes on each side, or until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Use a meat thermometer for accuracy.
Transfer the grilled lamb to a cutting board and loosely cover it with aluminum foil. Let it rest for 10-15 minutes to retain its juices.
Slice the lamb against the grain into thin slices and serve immediately. Pair with roasted vegetables or a fresh salad for a complete meal.
Nutrition Facts
Calories |
6009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 481.0 g | 617% | |
| Saturated Fat | 180.7 g | 904% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 6703 mg | 291% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 20.3 g | ||
| Protein | 364.7 g | 729% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 41.2 mg | 229% | |
| Potassium | 5951 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
