Grilled Butterflied Leg of Lamb
Ingredients
- 0.7 cup olive oil
- 0.5 cup dry red wine
- 0.3 cup red wine vinegar
- 2 tbsp balsamic vinegar
- 5 tbsp fresh rosemary, diced
- 10 clove garlic, pressed
- 5 lb leg of lamb, butterflied with bone removed
- 1 tsp salt
- 1 tsp freshly cracked black pepper
Instructions
- 1
In a large glass bowl, mix together the olive oil, red wine, red wine vinegar, balsamic vinegar, rosemary, and pressed garlic.
- 2
Add the butterflied lamb to the marinade and turn several times to coat completely. Cover with plastic wrap and refrigerate for at least 24 hours, turning occasionally.
- 3
Remove the lamb from the refrigerator about 1 hour before grilling to bring it to room temperature.
- 4
Remove the lamb from the marinade and sprinkle generously with salt and freshly cracked black pepper.
- 5
Grill over medium heat in the center of the grill. For medium-rare, cook about 17 minutes per side (34 minutes total). For medium, cook about 23 minutes per side. Turn only once. The fat dripping on the coals will cause flare-ups, which adds delicious flavor.
- 6
Remove from grill, tent loosely with foil, and rest for 20 minutes to allow juices to settle before carving.