Grilled Leg of Lamb
I have cooked leg of lamb on spit over the grill before but this time I just decided to butterfly and marinate it. It cooks quickly so keep an eye on it.
3-5 lbs. boneless leg of lamb (butterflied)
1 tsp oregano
1 tsp rosemary
1/2 cup good olive oil
1/2 cup good white wine
2 Tbs Key Lime Juice
1 tsp Thyme
1/2 tsp garlic salt
Course ground black pepper
- If not already butterflied, slice your deboned leg of lamb such that the flattened parts are all approximately the same thickness. You may remove tough excess connective tissue and even cut the meat into two pieces if expedient to get to roughly uniform pieces for grill roasting.
- In a small bowl mix oregano, oil, key lime juice, wine, thyme, rosemary, pepper and garlic salt. Place butterflied leg of lamp in a gallon ziplock, add marinade and cover meat with marinade and place in refrigerator for at least 8 hours.
- Preheat grill on high till that bad boy has burned off all of the old stuff and is getting ready to glow.
- Char lamb by laying meaty side of the hot grill. Brush top with remaining marinade. When the lamb has good markings and char, turn off burners on other side of the grill. Flip lamb over onto the offside and brush top with remaining marinade
- Cook charred lamb via indirect heat Close the grill cover and cook for ~15 minutes.
- Turn Lamb and continue grilling and checking temp until the internal temp is 125-130 degrees with an instant read thermometer.
- Place cooked lamp on cutting board under an aluminum foil tent for ~15 minutes. Carve across the grain when internal temp is 135 degrees.
Get out your mint sauce and tuck in as they say.