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Grilled Butterflied Leg of Lamb
A boned leg of lamb flattened to an even thickness, rubbed with crushed garlic, rosemary, dried herbs and peppercorns, seared hard over direct heat and finished over indirect heat.
- YieldServes 8
- Hands-on45 min
- Total2 h 48 min
- Difficulty
Ingredients
- 2.3 kgboned leg of lamb, butterflied; about 5 pounds
Herb rub
- 3 clovesgarlic, large, minced
- 3 tbspfresh rosemary, chopped
- 3 tbspdried thyme, marjoram, savory or oregano
- 1 tbspwhole black peppercorns
- 1 tbspextra-virgin olive oil
- to tastesalt and freshly ground black pepper, for seasoning the meat generously
To serve
- 2lemons, halved; 2 or 3
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