Ingredients

The following ingredients have 4 Servings
  • 3 ½ - 4 pounds leg of lamb, deboned and butterflied
  • 2 tablespoons dried rosemary (or oregano or tarragon)
  • 6 cloves garlic (minced)
  • ½ cup olive oil
  • ½ cup red wine vinegar or lemon juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instruction

  • Remove bone and butterfly a fresh leg of lamb or have the butcher do it for you.
  • Mix herbs, garlic, oil, vinegar or lemon juice, salt and pepper and place in heavy zip to lock plastic bag with the lamb. Work with your hands a few minutes to make sure all of the lamb is coated in marinade.
  • Refrigerate and allow to marinate overnight, turning at least once.
  • When ready to cook, remove lamb from refrigerator while preheating the gas or charcoal grill.
  • Grill over the flame for 5 minutes per side then over indirect heat. Turn and baste with marinade frequently, about 30 to 35 minutes until browned and done to your taste (an internal temperature of 140-145° for medium rare, 150° for medium).
  • Remove from heat and place on a cutting board covered in foil. Let rest 20 minutes. Slice and serve immediately.