A simple Grilled Leg of Lamb recipe for Passover or Easter Sunday.
3 ½ - 4poundsleg of lamb, deboned and butterflied
2tablespoonsdried rosemary or oregano or tarragon
½cupred wine vinegar or lemon juice
Remove bone and butterfly a fresh leg of lamb or have the butcher do it for you.
Mix herbs, garlic, oil, vinegar or lemon juice, salt and pepper and place in heavy zip to lock plastic bag with the lamb. Work with your hands a few minutes to make sure all of the lamb is coated in marinade.
Refrigerate and allow to marinate overnight, turning at least once.
When ready to cook, remove lamb from refrigerator while preheating the gas or charcoal grill.
Grill over the flame for 5 minutes per side then over indirect heat. Turn and baste with marinade frequently, about 30 to 35 minutes until browned and done to your taste (an internal temperature of 140-145° for medium rare, 150° for medium).
Remove from heat and place on a cutting board covered in foil. Let rest 20 minutes. Slice and serve immediately.
Grilled Leg of Lamb https://thatrecipe.com/blog/grilled-leg-lamb/