Grilled Boneless Leg of Lamb

1. 1

   Preheat a grill or broiler until quite hot; put the rack 4 inches from the heat source.

2. 2

   Trim the lamb of excess fat.

3. 3

   Mix together the olive oil, garlic, rosemary, fennel seeds, salt, and pepper; rub this mixture well into the lamb, being sure to get some into all the crevices.

4. 4

   (If time allows, it does no harm to let the prepared lamb sit in the refrigerator for up to 24 hours; just return the meat to room temperature before grilling.)

5. 5

   Sear the meat over the hottest part of the grill until nicely browned on both sides, 10 to 15 minutes.

6. 6

   Continue to cook with the grill covered or uncovered for 5 to 15 minutes longer, until the internal temperature at the thickest part is about 125F.

7. 7

   Let rest for 5 minutes before slicing and serving.

8. 8

   If grilling isnt an option, you can cook this dish in the oven: Put the broiler rack 4 to 6 inches from the heat source.

9. 9

   Keep an eye on the lamb to prevent burning; the cooking time will be a little shorter.

10. 10

    Or roast it in the middle of the oven, at 450F, turning occasionally; the cooking time will be about the same.

11. 11

    Grilled Boneless Leg of Lamb with Coriander and Ginger: Use a combination of 1 tablespoon coriander seeds, 1 teaspoon black peppercorns, 1 tablespoon garlic, and 1 tablespoon peeled fresh ginger, all minced or coarsely ground together; moisten with a little soy sauce.

12. 12

    Curried Boneless Leg of Lamb: Rub the lamb all over with 2 tablespoons curry powder mixed with 1/2 cup yogurt.

13. 13

    Grilled Soy-and-Ginger Boneless Lamb Leg: Rub the lamb all over with 1 tablespoon olive oil, 2 teaspoons salt, 1 teaspoon cracked black pepper, 1 tablespoon minced garlic, 1/4 cup soy sauce, 1 tablespoon peeled minced or grated fresh ginger.

14. 14

    Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.