Leg of Lamb, Broiled or Grilled

By rossboys

Ingredients

• 1 4 to 5 lb butterflied Australian leg of lamb, trimmed to an even thickness of 2 to 2-1/2", patted dry
• Paste
• 2 Tbsp olive oil
• 3 Tbsp minced fresh rosemary or 1 Tbsp dried
• 2 Tbsp minced garlic
• 1 tsp salt
• 1 tsp freshly ground black pepper

Preparation

Step 1

To prepare the paste, place all ingredients in a small bowl and stir to mix.

Remove the netting from the lamb. Coat the entire surface of the lamb with the paste. Place lamb on a baking sheet, cover and refrigerate for at least 1 hr or up to 24 hrs.

Position the broiler pan 4 to 5" away from the heating element and preheat the broiler and broiler pan, or prepare a medium-hot grill fire. Place the lamb, fat side down, on the broiler pan or grill rack.

Cook, turning once, until well seared but still juicy and pink on the inside, about 12 min on each side. Cook for a few min more on each side for medium.

Remove lamb from the oven or grill and let stand for 6 to 8 min, loosely covered with aluminum foil. Cut lamb into 1/2" slices. Makes 8 to 10 servings.