Butterflied leg of lamb is summer's best sizzle and special-occasion treat. It's tender, pink and juicy inside and grills up to a luscious mahogany brown outside. This cut doesn't need to be tenderized, and our three marinades -- the first, a smoked-paprika-and-wine-blend, the second spiked with ginger and soy, the third with fresh rosemary and orange -- add a delicious allure.

Ingredients:
1 short-cut leg of lamb (4 lb/2 kg)
Pinch each salt and pepper

Smoked Paprika Marinade:
1/2 cup (125 mL) dry white wine
1/4 cup (50 mL) minced onion
2 tbsp (25 mL) smoked or sweet paprika
1 tsp (5 mL) dried marjoram
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper

Directions:
Click here for the step-by-step directions with images.

1. On cutting board and using boning or paring knife, trim fat from lamb, leaving membrane to hold lamb together. Starting at wide end close to bone and using short strokes with tip of knife, cut around flat pelvic bone to loosen.

2. Holding pelvic bone, cut through tendons of ball-and-socket joint connecting pelvic bone to thigh bone.

3. Turn lamb fat side up. Cutting right to thigh bone, cut leg open lengthwise. Following close to bone and using short strokes, cut meat and tendons away from bone to reveal another ball-and-socket joint connecting thinner shank bone.

4. Repeat cutting meat away from shank bone; discard bones or save for stock. Lay meat membrane side down. From inside edge of one of two thickest lobes of meat and holding knife blade flat, cut in half horizontally almost through; repeat on other lobe. Open like book to form as even thickness as possible.

5. Smoked Paprika Marinade: In large bowl, whisk together wine, onion, paprika, marjoram, garlic, salt and pepper. Add lamb, turning to coat. Cover and refrigerate, turning occasionally, for 8 hours. Make-ahead: Refrigerate for up to 24 hours.) Thread lamb onto 3 long flat metal skewers to produce as even thickness as possible.

6. Place on greased grill over medium-high heat. Close lid and cook, turning 4 times, for 20 minutes or until thermometer registers 130°F (55°C) for very rare, 30 to 35 minutes or 140°F (60°C) for medium-rare, or until desired doneness. Transfer to cutting board and tent with foil; let stand for 10 minutes. Sprinkle with salt and pepper.

VARIATIONS
Ginger Soy Marinade: Omit the Smoked Paprika Marinade. Whisk together 1/3 cup (75 mL) soy sauce; 2 tbsp (25 mL) minced gingerroot; 2 tbsp (25 mL) mirin (sweet Japanese rice wine) or vermouth; 1 tbsp (15 mL) Dijon mustard; 3 cloves garlic, minced; and 1 green onion, chopped.

Rosemary Orange Marinade: Omit the Smoked Paprika Marinade. Whisk together 2 tbsp (25 mL) grated orange rind; 1/4 cup (50 mL) each orange juice and wine vinegar; 2 tbsp (25 mL) chopped fresh rosemary (or 1 tsp/5 mL dried); 2 cloves garlic, minced; 1 tsp (5 mL) anchovy paste; and 1/4 tsp (1 mL) each salt and pepper.

Makes 8 to 10 servings.

Per each of 10 servings: about 159 cal, 24 g pro, 6 g total fat (3 g sat. fat), trace carb, 0 g fibre, 87 mg chol, 48 mg sodium. % RDI: 1% calcium, 14% iron, 1% vit A.

Don't miss our Canadian Living guide to summer grilling for tips, recipes, tools and more!