Grilled Butterflied Leg Of Lamb With Lemon, Herbs And Garlic

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 8 cloves garlic
• 2 tablespoons chopped fresh thyme leaves
• 2 tablespoons chopped fresh rosemary leaves
• 2 tablespoons chopped fresh parsley leaves
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon coarse salt (such as kosher or sea)
• 3 tablespoons olive oil
• 7 -8 lbs leg of lamb, trimmed of all fat,boned,and butterflied by butcher (4 to 4 3/4 pounds boneless)
• 1 lemon

Recipe

• 1 make herb rub: finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.
• 2 put lamb in a large dish and with tip of a sharp knife held at a 45=degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb.
• 3 marinate lamb at room temperature for 1 hour.
• 4 prepare grill.
• 5 lightly pat lamb dry.
• 6 on a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer inserted into thickest part of meat registers 125 for medium-rare.
• 7 (alternately, roast lamb in a roasting pan in middle of a 425 oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125 for medium-rare.) transfer lamb to a cutting board.
• 8 halve and seed lemon.
• 9 squeeze juice over lamb and let stand, loosely covered with foil 15 minutes.
• 10 cut lamb into slices and serve with any juices that have accumulated on cutting board.