Ingredients

The following ingredients have 4 Servings
  • One 4- to 5-pound boneless leg of lamb (I bought a semi-boneless one and had the butcher debone it and tie it for me)
  • ¼ cup extra-virgin olive oil
  • 8 large garlic cloves (smashed and coarsely chopped)
  • 2 tablespoons minced rosemary
  • Salt and freshly ground pepper

Instruction

  • Spread the lamb on a work surface. Trim away any excess fat and gristle.
  • In a large, shallow dish, combine the olive oil, garlic and rosemary. Add the lamb and turn to coat. Let marinate at room temperature for 4 hours, turning a few times.
  • Light a grill. Season the lamb with salt and pepper; do not scrape off the garlic or rosemary. Grill the lamb over a hot fire, turning often, until an instant-read thermometer inserted in each piece registers 125° to 130° for medium-rare. Transfer the lamb to a carving board, cover loosely with foil and let rest for 15 minutes. Slice the lamb and serve.
  • Note: Original recipe has you separating the muscles and ending up with several pieces that you grill. I chose not to do that, I like the look of the roast. You could do it either way, just be mindful that you don't overcook it. F&W's note for you if you choose to do it their way: The times will vary according to the size and shape of the lamb leg, anywhere from 8 minutes for a 6-ounce piece to 20 minutes for a 1 1/2-pound piece.