Antonis Achilleos, Food Styling: Margaret Dickey, Prop Styling: Missie Crawford
Active time:
20 min.
Total time:
12 hours, 35 min.
Yield
Serves 10 (serving size: about 6 to 7 oz.)

This impressive main is very tender and loaded with dynamic flavor. The doneness of the lamb varies depending on what part of the meat you eat from, making it perfect for a crowd with different preferences. Most grocery stores carry deboned leg of lamb in spring, but you can also ask your butcher to cut the lamb bone out of the leg and to butterfly it. If the meat is thicker than 1 inch anywhere, cut it down to size or cook it longer. Know your grill and make sure to use a thermometer. 

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Preheat a gas grill to high (450°F to 500°F) 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 120°F, 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.

Step 5

Slice lamb against the grain, and arrange on a platter. Sprinkle with cilantro, peanuts, and salt; serve with lime wedges.

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