Umami Grilled Leg Of Lamb Recipe

Name: Umami Grilled Leg Of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4-lb.) boneless leg of lamb, butterflied; 4 teaspoons kosher salt; 100 large garlic cloves; 5 scallions, coarsely chopped; 1 3/4 cups coarsely chopped yellow onion (from 1 large onion); 1 large celery stalk, coarsely chopped; 1 (3-in.) piece unpeeled ginger, coarsely chopped; 1 cup soy sauce; 1/2 cup toasted sesame oil; Cooking spray; 3 tablespoons chopped fresh cilantro leaves; 3 tablespoons finely chopped salted peanuts; 3/4 teaspoon coarse sea salt (such as Maldon); 10 lime wedges (from 3 limes)

Servings: persons

1 (4-lb.) boneless leg of lamb, butterflied
4 teaspoons kosher salt
100 large garlic cloves
5 scallions, coarsely chopped
1 3/4 cups coarsely chopped yellow onion (from 1 large onion)
1 large celery stalk, coarsely chopped
1 (3-in.) piece unpeeled ginger, coarsely chopped
1 cup soy sauce
1/2 cup toasted sesame oil
Cooking spray
3 tablespoons chopped fresh cilantro leaves
3 tablespoons finely chopped salted peanuts
3/4 teaspoon coarse sea salt (such as Maldon)
10 lime wedges (from 3 limes)

1
Place leg of lamb on a large cutting board. Butterfly and open any parts of the lamb thicker than 1 inch. Sprinkle evenly with kosher salt.
2
Process garlic, scallions, yellow onion, celery, and ginger in a food processor until very finely chopped, about 10 seconds. Add soy sauce and sesame oil; pulse to combine.
3
Place lamb in a large baking dish; top with soy sauce mixture, and rub evenly over lamb. Cover, and refrigerate 12 to 16 hours, turning occasionally.
4
Preheat a gas grill to high (450u00b0F to 500u00b0F) on 1 side. Remove lamb from marinade, wiping off excess and discarding marinade. Place lamb on grill racks coated with cooking spray over lit side of grill. Cook until grill marks are well-formed, 8 minutes. Flip and grill until a thermometer inserted into thickest portion registers 120u00b0F, another 8 minutes. If lamb starts to get too dark, transfer meat to unlit side of grill to finish cooking. Remove from grill; let rest 15 minutes.
5
Slice lamb against the grain, and arrange on a platter. Sprinkle with cilantro, peanuts, and salt; serve with lime wedges.

4409

kcal

Calories

Fat

873

Carbs

163

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (4-lb.) boneless leg of lamb, butterflied, 4 teaspoons kosher salt, 100 large garlic cloves, 5 scallions, coarsely chopped, and more.

Yes, Umami Grilled Leg Of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Umami Grilled Leg Of Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions