Grilled Butterflied Leg of Lamb
1/3 cup low-sodium soy sauce or tamari
¼ cup honey
2 tsps ground ginger
3 to 4 Anaheim chiles, thinly sliced (ribs and seeds removed for less heat)
5 to 7 lbs boneless leg of lamb Canola Oil 1 tsp olive oil
4 bunches, green onions
1/8 tsp salt
1/8 tsp pepper
Whisk soy sauce, honey, ground ginger and chiles in small bowl, transfer to large plastic zip top bag. Add lamb, close bag and rub marinade into lamb. Refrigerate for at least 1 hour, but up to 8 or even overnight if time allows.
Remove lamb from marinade and set on tray. On a gas grill, turn all burners to high, close lid and heat until hot, about 15 minutes. Scrape grates clean and brush with oil. Grill lamb, fat side down, 25 to 35 minutes total, turning half-way through cooking, depending on desired doneness, about 145 degrees for medium rare and 160 degrees for medium.
Remove from grill and loosely cover with foil, let rest about 15 minutes and thinly slice. While lamb is resting, toss green onions in 1 tsp olive oil, season with salt and pepper and grill, turning occasionally, until charred about 3 minutes. Serve with charred green onions, sautéed sugar snap peas and brown rice.
Alternate Cooking method: Preheat oven to 325 degrees. Heat large oven safe grill pan over medium-high heat, brush with vegetable oil. Place let of lamb in skillet and cook until well browned on all sides, about 10 minutes total. Place skillet in oven and roast until a thermometer inserted into the thickest part of the leg reaches 145 for medium-rare or 160 for medium, depending on desired doneness, about 25 to 35 minutes.