Grilled Butterflied Leg of Lamb with Grilled Figs and Balsamic Reduction

This picture in no way conveys how yummy and easy this main course is.

1 leg of lamb – with the bone removed, which is called butterflied.  It is often sold rolled back up with netting holding it together and wrapped in plastic.  After removing it from the plastic just cut the netting off

Marinade

4 T. olive oil

8 cloves of garlic – minced

Enough chopped fresh herbs to make ½ a cup – I used oregano, rosemary and thyme

Salt and pepper

10 fresh figs – they are in season and so yummy

1 cup of good quality balsamic vinegar

Juice of a lemon

At least one hour, I did 6 hours before you need to start cooking mix up the olive oil, herbs and garlic.  Spread the leg of lamb out and slather half the marinade on the meat and salt and pepper it.  Flip it over on a platter or container large enough to hold it spread out and slather the other side with the remaining marinade.  Salt and Pepper and cover it.  If you are only going to marinate it for one hour you can leave it on the counter, otherwise put it in the refrigerator.  You want to take it out of the fridge an hour before cooking so the meat can come up to room temperature.

Balsamic reduction

This can be made in advance.

Put vinegar in a small saucepan and bring to boil and reduce to simmer.  You want to reduce the vinegar by ¾, which will take about half an hour.

Grilled figs

This too can be done in advance

Cut the figs in half the long ways.  Spray Pam on a medium hot grill and place the figs cut side down.  Grill for about 4 minutes with the lid down.  Flip over to the skin side, close the lid and grill for another 4 minutes.

Grilling the lamb

Heat the grill on high and turn it down to medium high.  Place the lamb fully spread out with the fat side up to start.  Close the lid.  The oil and fat will make the fire grow big so don’t go far from the grill.  You want to grill one side for about 10 minutes.  If the fire has gotten too high, move the lamb to one side of the grill and turn off the burner on that side.  Don’t let it get too charred.

Once you have done one side, flip it over and cook the other side for 10 minutes.  Watch for big flames again.  Use a meat thermometer getting the lamb to 125º internal temp.  With a butterflied leg of lab there is going to be some thicker and thinner parts so check multiple places.  Don’t cook it until the fattest part is 125º unless you like really well done meat.

When the average thickest place is the right temp remove the lamb from the fire and place on a platter and cover it tightly with foil and let the meat rest for 15 minutes.

After resting slice the lamb and squeeze lemon juice over it, place figs on top and drizzle the balsamic reduction.

After you taste it you will want to kiss me.