Butterflied Leg Of Lamb With Lots Of Garlic And Rosemary

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A butterflied leg is usually of uneven thickness. When it is grilled, there will be rare(125-130 degrees, medium rare 130-145 degrees, and medium-well 145 and up sections to satisfy everyone.

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Steps

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Trim any excess fat from the lamb and place it in a 9-by-13-inch nonreactive pan.

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Whisk together all the marinade ingredients in a bowl.

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Scoop out and reserve 1 / 4 cup of the marinade and pour the remainder over the lamb.

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Massage into meat.

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Cover and refrigerate overnight.

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Remove the meat from the refrigerator and allow to come to room temperature.

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Preheat grill to medium heat.

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Place the lamb on the grill rack and cook , turning once and basting frequently with the reserved 1 / 4 cup marinade , for 15 to 18 minutes on each side for medium-rare.

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My favorite !.

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Transfer to a platter , season with salt and pepper , and tent with aluminum foil.

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Let rest for 10 minutes before slicing , then place on a cutting board and slice thinly.

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Serve immediately.

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Ingredients

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leg of lamb, olive oil, red wine, balsamic vinegar, fresh rosemary, fresh thyme, honey mustard, soy sauce, worcestershire sauce, anchovy paste, garlic cloves, kosher salt, fresh ground pepper