One of the first times I visited my husband's family back when we were dating, my mother-in-law made a fantastic grilled butterflied leg of lamb for dinner. Although I'd always liked lamb, I really had never made it myself. I loved how it tasted -- the marinade was wonderful -- so I asked her for the recipe. I made it many times in the years that followed, before our son's diagnosis with Celiac Disease. Then afterward, I just tailored the recipe to make it gluten free. The only "substitution," per se, was swapping out the traditional soy sauce for gluten free soy sauce.
It's been a while since I made it, but after buying lamb kebab meat last week, I dug out the recipe, and it was perfect for that as well. Whether you use a leg of lamb (get it butterflied for easier, more uniform grilling) or kebab meat, this recipe makes a great main course for summer entertaining. The longer you marinate the meat, the better it is!
Butterflied leg or lamb or lamb kebab meat
1 cup soy sauce (obviously you'll want to use a gluten free brand like San-J or Joyce Chen)
1 lemon (juiced)
1 tsp basil
1 tsp mint leaves
3 cloves garlic
1 tsp honey
Poke lamb meat with fork all around, to facilitate absorption of the marinade. Mix remaining ingredients together in bowl or glass lasagna pan. Marinate lamb in refrigerator overnight (24 hours is ideal). If grilling kebabs, grill for about 6 minutes over medium heat, then turn and grill for another 6 minutes until reaching 160 degrees, or desired doneness. For a butterflied leg of lamb, grilling time will vary based on size, but a 2 1/2 lb piece of meat will likely take about 35 minutes cooked on medium heat and turning every 10 minutes to reach 160 degrees. Let rest on cutting board 10 minutes before carving.