@jesspryles: Save for the recipe below : 1 x butterflied Aussie lamb leg (about 2.5-3 lb) 2.5 teaspoons Kosher salt 2 tablespoons olive oil 1/3 cup butter, salted 8 cloves fresh garlic, crushed 1 tablespoon fresh rosemary, finely chopped Preheat a griddle or flat top grill for high heat searing. Pat the lamb dry with paper towels. Optional -remove any large chunks of thick/hard fat from the lamb, and use a sharp knife to shave down any fat caps to ¼ inch thickness. Cut a crosshatch in the fat cap, scoring the fat only (don’t cut into the meat). Season the lamb with salt generously on both sides. Once the griddle is pre-heated to at least 400f, pour over the olive oil then immediately set the lamb fat-side down, pressing firmly to establish contact with the griddle surface. Allow to cook, undisturbed, for 5 minutes. Flip and cook a further 5 minutes on the other side. While the lamb is initially searing, place a small saucepan on the griddle top, and add the butter, garlic and rosemary until melted. Spoon half the mixture over the top of the lamb, and then flip once again and cook a further 5 minutes. Spoon the remaining mixture over the seared side, the flip one final time and cook for 5 minutes or until the thickest part of the lamb reads 135f on a meat thermometer. This is a total of at least 4 flips and about 20 minutes of cooking time. Rest the lamb for 5-10 minutes, loosely tented with foil, and slice to serve.

Jess Pryles

Open In TikTok:

Region: US

Sunday 08 March 2026 15:21:12 GMT