Great Legs (Leg of Lamb)
Prep: 1 hour
Cook: 30 minutes
This recipe is from Dressed To Grill: Savvy Recipes for Girls who Play with Fire by Diane Morgan, Karen Brooks, and Reed Darmon
1 boned and butterflied leg of lamb, 4 to 5 pounds
½ cup olive oil
6 large cloves garlic, minced
1 tsp kosher salt
2 tsp freshly ground pepper
¼ cup dried oregano
¼ cup dried rosemary, crumbled
Vegetable oil for brushing
- Combine the olive oil, garlic, salt, and pepper. Coat all sides of the lamb with the mixture. Marinate at room temperature for 1 hour.
Prepare a medium-hot fire in a charcoal grill or preheat a gas or electric grill on medium-high
- Remove the lamb from the marinade. Coat one side with oregano, the other with rosemary. Brush the grill grate with vegetable oil. Grill the lamb directly over the medium-hot fire, covered, for 15 minutes on one side. Turn and grill about 15 minutes longer, or until medium-rare, or when an instant-read thermometer inserted in the meat’s thickest part registers 120° to 130°F. Let rest 10 minutes. Carve across the grain into thin slices.