All Friends on Deck

Grilled Marinated Lamb Top

This recipe calls for “lamb top,” the choicest portion of the leg. Multiple smaller roasts can be used, as long as they’re butterflied to the appropriate thickness (see below). Plan to marinate lamb for at least 6 hours.

4    lb. lamb top, butterflied, about 1 1/2 inches thick
2    c. dry red wine
4    garlic cloves, peeled and smashed
1    tbsp. dried onion chips or chopped fresh shallots
2    tsp. paprika
1    tbsp. freshly ground black pepper
1/4 c. olive oil

Trim lamb of visible fat and silverskin (the connective tissue attached to the meat). In large bowl, combine wine, garlic, onion chips (or shallots), paprika, and pepper. Marinate lamb (in refrigerator, covered) 6 to 8 hours. Half an hour before grilling, remove lamb from marinade, brush off excess, and pat dry. When ready to grill, rub lamb with olive oil and sprinkle both sides with kosher salt. Grill over high heat about 5 minutes per side, or until thermometer inserted into thickest part reads 130 degrees (for medium-rare). Put on cutting board, cover loosely with aluminum foil, and let rest 10 minutes. Cut into 1/2-inch-thick slices. Serves 8.