Prep 10 mins
Cook 30 mins
Being a member of the "I hate lamb" group, I cringed when the DH of my friend Susie announced he was grilling lamb for dinner. Surprisingly, the very first morsel of this delectable gourmet treat totally changed my mind. Now, paired with ranch potatoes, tossed salad and a bottle of Cab, this is my go-to menu. It is guaranteed to impress even the most finicky dinner guest. Note: Allow 24 hours marinating time in addition to the prep/cook time given below.
- 1 (4 lb) boneless leg of lamb
- 2 tablespoons dried rosemary
- 1 (14 ounce) bottlebernstein's Italian dressing
- Purchase boneless butterflied leg of lamb or have butcher bone lamb and slit lengthwise to spread it flat (like a thick steak; do not pound or flatten) Trim away fat layer to within 1/8 inch.
- Sprinkle liberally with rosemary and place in 2 gallon zipper bag with Bernstein's Italian dressing; close bag and place flat on large pan; refrigerate at least 24 hours; turn every few hours to insure that lamb is evenly marinated.
- Remove lamb from bag, reserving marinade. Place meat fat-side up on grill over hot coals or on gas grill at 400 degrees F. Have a squirt bottle of water handy to douse flame-ups. Grill to desired doneness basting with remaining dressing during first 20 minutes; discard remaining marinade; turn lamb once to brown both sides (about 30-40 minutes total cooking time).
- Remove from grill to carving board and carve across the grain into slices (doneness will vary from medium rare at thickest part to well done at thinnest part).