- 10 mins
- 70 mins
Ingredients
- 1 boneless leg of lamb, 5 to 6 pounds, butterflied
- 2 tsp salt
- 1 tsp freshly ground pepper
- 2 cloves garlic, finely minced
- 3 sprigs fresh thyme
- 1/2 tsp oregano
- 3 Tbs red wine vinegar or lemon juice
- 1/2 cup dry red wine
- 1/2 cup olive oil
- 1 bay leaf
- 1/2 cup melted butter
- Juice of 1 lemon
Preparation
Step 1
1 Sprinkle lamb with salt and pepper and rub the garlic into the meat. Put lamb into a 1-gallon freezer bag and add the remaining ingredients - except melted butter and lemon juice. refrigerate for 24 hours, turning occasionally.
2 Fifteen minutes before you are ready to cook, remove the lamb from the marinade, dry the meat with a paper towel, and reserve the marinade.
3 Prepare grill. If you are using a charcoal grill, prepare the coals so that they are double layered on one side of the grill, and single layered on the other side of the grill. If you are using a gas grill, heat the grill on high on all burners.
4 Put the lamb, fat side down, on the grill on the hot side. Immediately start basting the meat with the marinade. Sear one side for 6 minutes, then turn the lamb over to sear the other side for another 6 minutes. Continue basting as the meat cooks. Then, if you are using a charcoal grill, move the roast to the less hot side of the grill. If you are using a gas grill, lower the heat to low. You will want to maintain a temperature of 300-350°F. Cover the grill and let cook for an additional 25-35 minutes (depending on how thick, and how many pounds the roast is), until a meat thermometer inserted into the thickest part of the roast registers 130°F (for medium rare).
5 Serve with hot melted butter blended with the juice of 1 lemon.