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Grilled Leg of Lamb Recipe

Yield: 8 Servings


1  Leg of lamb, boneless , about 5 lbs
1 ½ tsp. Salt
¾ tsp. Black pepper
¼ cup Olive oil
¼ cup Garlic cloves, slivered


  1. Unroll the leg of lamb and make cuts as necessary to butterfly the leg.  It should be an even thickness throughout, about 1 ½ to 1-¾ inches.  Blot dry with paper towels and season with salt and pepper.  Brush the top with half of the olive oil, sprinkle with half of the garlic.  Turn the lamb over and repeat with the remaining, oil, and garlic.
  2. Marinate the lamb, covered in the refrigerator for at least 6 and up to 12 hours.
  3. Preheat a gas grill to medium-high.  Leave one burner off.  If using a charcoal grill, build the fire and let it burn down until the coals are glowing red with a moderate coating of white ash.  Push the coals to one side of the grill. Make sure the cooking grates are nice and clean.
  4. Grill the lamb over direct heat until market, about 3 minutes on each side.  Move the lamb to the cool side of the grill.  Close the lid on the grill and continue to cook, turning every 15 minutes, until desired doneness is reached, approximately 1 hour and 15 minutes for medium rare.
  5. Remove the lamb from the grill and allow it to rest at least 10 minutes before slicing.  I recommend serving with grilled potatoes and leeks.