Butterflied Leg Of Lamb À La Provençale

1. 1

   Coarsely chop leaves and garlic. Add lemon zest and mix with oil and juice of the lemon. Rub lamb well, all over. Wrap in plastic, and marinate at least 1 hour. (You can let it sit up to three hours in the refrigerator.)

2. 2

   Grill over rosy red coals, or an electric range top grill, for 45 minutes (to 130 degrees F. internal). Or, you may roast it in the oven-375 degrees F. for 20 to 25 minutes, then slide under the broiler 2 minutes (to 125 degrees F. internal) to achieve that crusty grilled look.

3. 3

   Let sit at least 10 minutes before carving so you don't lose any of the precious juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.