Herb Cheese Boneless Leg Of Lamb

1. 1

   Fillet the leg of lamb on a cutting board and pound it flat with a meat mallet or rolling pin.

2. 2

   Spread the cheese mixture on the inside of the meat (fat goes on the outside) with a rubber spatula or large spoon.

3. 3

   Roll roast back into pill shape, place back into netting or tie together with twine.

4. 4

   Place in a large serving dish, or gallon size zipper bag and pour in wine. Let marinate for 1-2 hours in refrigerator, turning at least once.

5. 5

   Remove roast from fridge and allow to come to room temperature, sprinkle with thyme and rub with minced garlic.

6. 6

   Heat grill to 325u00b0F.

7. 7

   When grill is hot place the roast directly over the fire and sear for 4-5 minutes per side.

8. 8

   After searing, set the roast to the side of the fire (indirect heat) for the remainder of the cooking time.

9. 9

   Cook 25 min/lb for medium doneness at 300-325u00b0F.

10. 10

    Remove from heat and allow to rest for 10 minutes before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.