FBD

Grilled Leg of Lamb

MediterraneanLambIntermediate50 minBy Northstar

Ingredients

Servings
4
  • 5 lb leg of lamb, butterflied, bone removed
  • 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 garlic cloves, pressed
  • 1 tsp salt
  • 1 tsp fresh cracked black pepper

Instructions

  1. 1

    Mix all ingredients except salt and pepper in a large glass bowl. Add lamb and turn to coat. Cover and refrigerate at least 24 hours, turning periodically.

  2. 2

    Remove from fridge about 1 hour before grilling to return to room temperature.

  3. 3

    Remove lamb from marinade and sprinkle generously with salt and cracked pepper.

  4. 4

    Grill on center of barbecue over medium heat for 17 minutes for medium-rare, 23 minutes for medium. Don't worry about flare-ups.

  5. 5

    Turn meat only once and cook another 17-23 minutes depending on desired doneness.

  6. 6

    Remove from grill and tent with foil for 20 minutes to allow juices to settle, then carve.