Grilled Leg of Lamb With Garlic and Lemon

Ingredients

For the Lamb:

• 1 boneless leg of lamb (3-5 pounds), butterflied to 2-inch thickness

• 2 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper

For the Marinade/Rub:

• 1/3 cup extra virgin olive oil

• 8-10 garlic cloves, finely chopped or crushed

• 2 lemons, zested and juiced (about 1/4 cup juice)

• 3 tablespoons fresh rosemary leaves, chopped

• 3 tablespoons fresh thyme leaves, chopped

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon dried oregano

• 1/4 teaspoon red pepper flakes (optional)

Instructions

Preparation:

1. Trim excess fat from the lamb, leaving some to hold the butterflied cut together

2. Using a sharp knife at 45-degree angle, cut 1/2-inch deep slits all over the lamb

Make the Marinade:

1. In a food processor, combine garlic, rosemary, thyme, parsley, salt, pepper, and olive oil

2. Add lemon zest, lemon juice, oregano, and red pepper flakes

3. Pulse until herbs are finely chopped and mixture forms a paste

Marinate the Lamb:

1. Place lamb in a large dish or resealable bag

2. Rub the herb mixture into all the slits and over the entire surface

3. Marinate at room temperature for 1 hour, or refrigerate for 12 hours to 2 days

4. Remove from refrigerator 30 minutes before grilling

Grilling:

1. Preheat grill to medium-high heat (450-500°F)

2. Clean and oil the grill grates

3. Grill lamb for 6-12 minutes per side, depending on thickness

4. For medium-rare, cook until internal temperature reaches 115-120°F

5. For a 2-inch thick butterflied leg, grill 6-7 minutes per side

Finishing:

1. Transfer lamb to cutting board and let rest 10-15 minutes

2. Halve and seed remaining lemon, squeeze juice over lamb

3. Cut lamb into thin slices against the grain

4. Sprinkle with additional salt and serve with accumulated juices

This Mediterranean-style grilled lamb develops a beautiful char while remaining juicy and tender inside, with the garlic and lemon marinade penetrating deep into the meat for maximum flavor.