Grilled Boneless Leg Of Lamb

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. 

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.