This grilled butterflied leg of lamb succulent – crusty, flavorful char on the outside, pink and tender on the inside.
- 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
- Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine.
- 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 lamb from refrigerator and let come to room temperature (about 20 minutes). When ready to put on grill, remove from marinade bag.
- 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 sparsely single layered on the other side of the grill. If you are using a gas grill, heat the grill on high on all burners to start.
- Place the lamb, fat side down, on the grill on the hot side (double layer charcoals). You will get likely get flare-ups, so be prepared with a squirt bottle of water or a couple of cups of water (if using a charcoal grilto control the flames if needed. Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes. 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°Cover the grill and let cook for an additional 35-45 minutes.
- Transfer to a cutting board with a well to catch the juices. Cover with aluminium foil and let rest for 5-10 minutes. Remove the skewers if you are using any.