Lamb was on sale tonight at Whole Foods, so I couldn't resist. I picked up half a leg of lamb to butterfly and throw on the grill. I haven't cooked Broccoli Rabe before, so I decided to pick some of that up as it was on sale as well. At the moment I've butterflied the leg of lamb. This just means cutting through the thinner side of the meat about 2/3 down and splitting it open so it looks like a steak. At present it's waiting patiently for the grill while it soaks up a little olive oil, 1 tsp dried thyme, 1 sprig chopped fresh rosemary, 3 medium cloves minced garlic course salt and course ground black pepper:
Meanwhile, I sliced a medium white onion and started to caramelize it in a 1.5 Tbsp olive oil.
The lamb comes off the grill at a nice medium rare and rests for 10 minutes before slicing to ensure the juices don't come gushing out when the knife cuts through. A good crusty Pane Bello from Whole Foods was just the thing to sop up the juices. When it all came together, it looked like this: