Grilled Leg of Lamb with Garlic and Rosemary

1. 1

   Spread the lamb on a work surface.

2. 2

   With a boning or paring knife, cut between the muscles and separate them using your fingers.

3. 3

   Trim away any excess fat and gristle.

4. 4

   In a large, shallow dish, combine the olive oil, garlic and rosemary.

5. 5

   Add the lamb and turn to coat.

6. 6

   Let marinate at room temperature for 4 hours, turning a few times.

7. 7

   Light a grill.

8. 8

   Season the lamb with salt and pepper; do not scrape off the garlic or rosemary.

9. 9

   Grill the lamb over a hot fire, turning often, until an instant-read thermometer inserted in each piece registers 125 to 130 for medium-rare.

10. 10

    The times will vary according to the size and shape of the lamb leg, anywhere from 8 minutes for a 6-ounce piece to 20 minutes for a 1 1/2-pound piece.

11. 11

    Transfer the lamb to a carving board as each one is done, cover loosely with foil and let rest for 15 minutes.

12. 12

    Thinly slice the lamb and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.