Herbed Leg of Lamb with Lemon and Garlic
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| Sat, 09-08-2007 - 9:35am |
Herbed Leg of Lamb with Lemon and Garlic
Ingredients
8 garlic cloves
3 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon freshly ground black pepper
1 tablespoon coarse salt
3 tablespoons olive oil
a 7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)
1 lemon
Cooking Instructions
Finely chop garlic and in a small bowl stir together with remaining herbs, pepper, salt, and olive oil.
Put lamb in a large dish and cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour. Place 2 long metal skewers lengthwise and 2 skewers crosswise through the lamb, bunching the meat together. Securing the lamb this way will also help it cook more evenly.
Prepare grill. Alternatively, you may prepare the oven at 425 degrees F.
Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over medium to medium high heat, grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125 F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125 F for medium-rare.)


