Butterflied Leg of Lamb With Lots of Garlic and Rosemary

Recipe by Rita1652
READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim any excess fat from the lamb and place it in a 9-by-13-inch nonreactive pan.
  • Whisk together all the marinade ingredients in a bowl.
  • Scoop out and reserve 1/4 cup of the marinade and pour the remainder over the lamb.
  • Massage into meat.
  • Cover and refrigerate overnight.
  • Remove the meat from the refrigerator and allow to come to room temperature.
  • Preheat grill to medium heat.
  • Place the lamb on the grill rack and cook, turning once and basting frequently with the reserved 1/4 cup marinade, for 15 to 18 minutes on each side for medium-rare.
  • My favorite!
  • Transfer to a platter, season with salt and pepper, and tent with aluminum foil.
  • Let rest for 10 minutes before slicing, then place on a cutting board and slice thinly.
  • Serve immediately.
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