How Long To Cook Butterflied Lamb On A BBQ? Achieving BBQ Perfection
Butterflied lamb, also known as a leg of lamb prepared flat, generally requires approximately 45-60 minutes to cook on a BBQ over medium heat for medium-rare to medium doneness, depending on the lamb’s thickness and your desired level of “doneness”. Always use a meat thermometer to ensure accurate results.
Why Butterfly Lamb for BBQing?
Butterflying a leg of lamb involves removing the leg bone and opening the lamb out like a book. This technique is popular for BBQ cooking for several compelling reasons:
- Even Cooking: The flattened shape promotes more even cooking compared to a whole leg of lamb. This eliminates the dreaded overcooked outer layers and undercooked center.
- Faster Cooking: Butterflying significantly reduces cooking time. This is especially advantageous when grilling for a crowd or wanting a quicker meal.
- More Crust: The increased surface area creates a greater Maillard reaction, resulting in a beautiful, flavorful crust.
- Easier Carving: The boneless, flattened form makes carving incredibly simple and efficient.
The Butterflying Process: A Step-by-Step Guide
Butterflying a leg of lamb at home is easier than you might think. Here’s how:
- Prepare Your Workspace: Ensure you have a clean, large cutting board and a sharp boning knife.
- Locate the Bone: Feel for the bone in the leg of lamb.
- Cut Along the Bone: Starting at the shank end, carefully cut along the bone, separating the meat from it. Use short, controlled strokes.
- Continue Around the Bone: Work your way around the bone, following its contours.
- Remove the Bone: Once you’ve separated the meat, remove the bone.
- Butterfly the Lamb: Open the lamb out like a book. If necessary, make shallow cuts in the thicker sections to even out the thickness. This ensures even cooking.
- Trim Excess Fat: Trim any excess fat to prevent flare-ups on the grill.
BBQ Temperature and Timing
Achieving the perfect cook on butterflied lamb hinges on maintaining the correct BBQ temperature. Medium heat is crucial for even cooking. This generally translates to a grill temperature of around 325-350°F (160-175°C).
| Desired Doneness | Internal Temperature | Approximate Cooking Time (minutes) |
|---|---|---|
| Rare | 125-130°F (52-54°C) | 35-45 |
| Medium-Rare | 130-135°F (54-57°C) | 45-60 |
| Medium | 135-140°F (57-60°C) | 60-75 |
| Medium-Well | 140-145°F (60-63°C) | 75-90 |
| Well-Done | 155°F+ (68°C+) | 90+ |
- Important Note: Always use a meat thermometer inserted into the thickest part of the lamb to accurately gauge the internal temperature. Cooking times are estimates and can vary depending on the thickness of the lamb and the efficiency of your BBQ. Resting the lamb for at least 10-15 minutes after cooking is essential to allow the juices to redistribute, resulting in a more tender and flavorful cut.
Common Mistakes to Avoid
While butterflying lamb is relatively straightforward, certain pitfalls can lead to less-than-perfect results:
- Uneven Thickness: Failing to even out the thickness of the lamb can result in some areas being overcooked while others remain undercooked.
- Too High Heat: Grilling over excessively high heat can lead to a charred exterior and an undercooked interior.
- Insufficient Resting Time: Cutting into the lamb immediately after cooking allows the juices to escape, resulting in a dry and less flavorful cut.
- Neglecting the Meat Thermometer: Relying solely on visual cues to determine doneness is unreliable. A meat thermometer is essential for accurate results.
- Ignoring Flare-Ups: Excessive fat can cause flare-ups on the grill, leading to uneven cooking and a bitter taste. Trim excess fat and keep a spray bottle of water handy to tame any flare-ups.
Seasoning and Marinades: Enhancing the Flavor
The beauty of butterflied lamb lies in its versatility. You can enhance its natural flavor with a wide range of seasonings and marinades:
- Simple Seasoning: Salt, pepper, garlic powder, onion powder, and dried herbs like rosemary and thyme are classic choices.
- Mediterranean Marinade: Combine olive oil, lemon juice, garlic, oregano, and a pinch of red pepper flakes for a bright and flavorful marinade.
- Asian-Inspired Marinade: Soy sauce, ginger, garlic, sesame oil, and honey create a delicious umami-rich marinade.
Frequently Asked Questions (FAQs)
1. Can I use a gas or charcoal BBQ for butterflied lamb?
Yes, absolutely! Both gas and charcoal BBQs are suitable. Charcoal BBQs often impart a smoky flavor, while gas BBQs offer more precise temperature control.
2. How long should I marinate the lamb?
Ideally, marinate the lamb for at least 4 hours, or preferably overnight, in the refrigerator. This allows the flavors to penetrate the meat deeply. Avoid marinating in acidic marinades for longer than 24 hours, as they can start to break down the meat.
3. Should I sear the lamb before cooking it over indirect heat?
Searing the lamb first can create a beautiful crust and enhance the flavor. Sear over high heat for a few minutes per side, then move it to indirect heat to finish cooking. Searing isn’t essential, but it does add an extra layer of flavor and texture.
4. What is the best way to check for doneness?
The most reliable way is to use a meat thermometer. Insert it into the thickest part of the lamb, avoiding bone. Refer to the temperature chart above for desired internal temperatures.
5. How do I prevent flare-ups on the grill?
Trim excess fat from the lamb before grilling. Keep a spray bottle of water handy to tame any flare-ups that occur. Consider using a drip pan underneath the lamb to catch any drippings.
6. Can I cook butterflied lamb in the oven if the weather is bad?
Yes, you can! Preheat your oven to 325°F (160°C) and roast the lamb on a baking sheet until it reaches your desired internal temperature. Oven-cooked lamb will lack the smoky flavor of BBQ, but it will still be delicious.
7. What are some good side dishes to serve with butterflied lamb?
Roasted vegetables (like potatoes, carrots, and zucchini), couscous, Greek salad, and mashed potatoes are all excellent choices. Consider a bright and acidic side dish to balance the richness of the lamb.
8. How do I store leftover butterflied lamb?
Allow the lamb to cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days. Reheat gently to avoid drying it out.
9. Can I freeze cooked butterflied lamb?
Yes, you can freeze cooked lamb. Wrap it tightly in plastic wrap and then in foil, or store it in a freezer-safe container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
10. What wine pairings go well with butterflied lamb?
Full-bodied red wines like Cabernet Sauvignon, Merlot, and Syrah are excellent choices. Consider a wine with earthy notes to complement the lamb’s flavor.
11. Is it better to use Australian or New Zealand lamb?
Both Australian and New Zealand lamb are known for their high quality. The choice depends on personal preference. Some people prefer the slightly milder flavor of Australian lamb, while others appreciate the richer flavor of New Zealand lamb.
12. What if my butterflied lamb is unevenly thick, how do I ensure even cooking?
The key is creating even thickness before cooking. Lay the butterflied lamb flat on your cutting board. Use a sharp knife to carefully slice into the thicker portions, then “butterfly” them outwards, effectively flattening the meat. Repeat until the entire lamb leg is relatively uniform in thickness.