Bernstein's Butterflied Leg of Lamb

1. 1

   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.

2. 2

   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.

3. 3

   Remove lamb from bag, reserving marinade.

4. 4

   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.

5. 5

   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).

6. 6

   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).

* Per serving · 4 servings · Values may vary.