Paul Kogan'S Grilled Leg Of Lamb

1. 1

   In the morning, cut the lamb into 8 manageable pieces. Trim off excess fat (not all of it) and pat dry with paper towels. Lay the lamb in a roasting pan or large baking dish. Season generously with salt and pepper.

2. 2

   In a small bowl, combine the garlic and rosemary with 1/4 cup olive oil. Make small incisions in the lamb pieces and push in the garlic and rosemary. Rub the lamb with more olive oil, then cover and chill for at least 4 hours and up to 10 hours. Take the lamb out of the fridge at least 30 minutes before grilling.

3. 3

   Heat the grill to medium high, then lower it to medium. Lay the lamb pieces on the grill and cook for 7 to 10 minutes per side, depending on the thickness of the meat, for medium rare. If grilling at night, use headlamp to check grilling progress! Remove the lamb pieces as they finish cooking and let rest for 5 minutes. Slice and serve with any juices that collect at the bottom of the dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.