Grilled Boneless Leg Of Lamb
Cook Time - 30 Minutes plus at least two hours of marinating
Serves - 4
Difficulty - Easy
Ingredients:
For the marinade:
1/4 cup olive oil
1 tsp fresh ground pepper
6 smashed cloves of garlic
2 tbs. red wine vinegar
1 tbs. kosher salt
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh mint
Combine then rub into a 3 to 4 pound butterflied leg of lamb. Cover and refrigerate at least two hours and up to overnight.
Directions —
When you’re ready to grill...take the lamb out and let it sit room temperature for a half hour. Wipe off excess marinade with a paper towel, then grill on medium high heat 8 to 10 minutes per side. 130 degrees on a meat thermometer for medium rare. Let rest for five minutes before carving.
