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Grilled Leg of Lamb

Grilled Leg of Lamb

  • 1/2 onion
  • 4 cloves garlic, peeled
  • 2 Tbsp fresh rosemary leaves, or 1 Tbsp dried
  • Zest of 1 lemon
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp olive oil
  • Kosher salt and freshly ground black pepper
  • 1 boneless leg of lamb, 5 to 6 pounds, butterflied and skewered

Can substitute lamb chops or lamb shoulder chops.  The latter are cheap and tenderize quickly and well in the marinade.

1 Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine. (If you don’t have a food processor, just chop the onions, garlic, and rosemary very well and combine with the rest.)

2 Sprinkle a generous amount of salt and pepper over the lamb. Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat. Seal the bag and refrigerate for 1 to 2 hours.

Remove from refrigerator and let sit for 20 minutes until meat reaches room temperature.  Remove from bag.

Preheat a gas grill on high heat.  Sear each side of the leg for 4 minutes.  Reduce heat to medium and cook an additional 30 minutes or until thickest part of the leg registers 130 degrees on a meat thermometer, turning every 10 minutes.

For chops, preheat grill to medium high.  Grill chops for 4 minutes per side for medium rare, 5 minutes per side for medium.

Transfer meat to cutting board or serving platter, cover loosely with aluminum foil and let sit for 10 minutes.  Slice and serve with the meat juices.

For a great sauce, mix one cup of sour cream with one tbsp of horseradish and one tbsp milk.


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