I love lamb so when I spotted a sale at our grocery store, I grabbed a boneless leg. It's still grilling weather for a bit longer here in Michigan so I was able to barbecue it. I butterflied the lamb myself but you can ask the butcher to do it for you. I also put two skewers through the meat in order to make it easier to turn on the grill. It was heavenly. I served it with cannellini beans cooked with garlic and some chicken stock.
4 cloves garlic, peeled
2 tablespoons fresh rosemary leaves or 1 tablespoon dried
Zest of 1 lemon
1 tablespoon apple cider vinegar
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
1 boneless leg of lamb, 5 to 6 pounds, butterflied
Place garlic, lemon zest, vinegar, olive oil in a food processor or blender and combine well.
Add to large bowl or ziplock plastic bag.
Add butterflied leg of lamb to bowl or bag with marinade.
Marinate for one to two hours in refrigerator.
Remove lamb and add salt and pepper to taste.
Heat grill to high and sear lamb on each side for four minutes.
Lower heat to 300 to 350 degrees and continue to cook for 30 to 45 minutes until desired level of doneness.
Let lamb rest before slicing.
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Thank you for the recipe! Sadly, I must say - I've never had the opportunity to eat lamb. Reading your recipe had my nose playing tricks on my mind going yummy. I'd love to try lamb with this recipe. Hubby loves to grill. :)
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Yum! My husband and I love lamb. Interestingly, neither my son nor daughter like it, but our granddaughter (daughter's) loves it.
ReplyDeleteI've never tried lamb but I do love cannellini beans. I'll have to try cooking them with chicken stock for some added flavor - and garlic. Thanks for the idea. aprilbluetx at yahoo dot com
ReplyDeleteThis recipe looks delicious I have saved it to try for later Thank you deborahortega229@yahoo.com
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