Grilled Butterflied Leg of Lamb

This is another Robber recipe that has been sitting around waiting to be blogged since the Passover. We had a couple over from our ward for Seder and did a smaller version of what we have done at home for a long time. This was the Robber's contribution-- his first experience cooking lamb-- and he did such a good job with it! He grilled the lamb and it was delicious! We save his inspiration here for posterity.

From Simply Recipes:

http://simplyrecipes.com/recipes/grilled_butterflied_leg_of_lamb/

Ingredients:

1 boneless leg of lamb, 5 to 6 lbs, butterflied

1/2 onion, diced

4 cloves garlic, peeled and diced

2 T. fresh chopped rosemary leaves or 1 T. dried

Zest of 1 lemon

1 T. apple cider vinegar

2 T. olive oil

Kosher salt and black pepper

Directions:

1. Chop onion, garlic, and rosemary finely and combine with lemon zest, vinegar and olive oil to create marinade. 

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

3. Remove lamb from refrigerator and let come to room temp (about 20 min.) Remove lamb from marinade bag and insert a few skewers through the lamb, crosswise. 

4. Prepare grill. If using gas grill, begin by heating grill on high on all burners. Place lamb, fat side down, on the grill. Sear one side for 4 min, then flip the lamb over to sear the other side for another 4 min. Lower the heat to low, goal temp 300-350F. Cover the grill and let cook for an additional 35-45 minutes until a meat thermometer inserted into the thickest part of the roast registers a minimum of 130F (for medium rare).

5. Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest 5-10 min. Remove skewers. Cut across the grain, 1/4-1/2 inch thick slices. (This recipe's authors recommend serving with mint jelly.)

Yield: Serves 8-10.