Lots of people think of leg of lamb as a fall or winter cut.  But when butterflied, with the bone removed, leg of lamb is a fantastic cut prepared on the grill. We like it so much, we cut some of our legs into small 1-2 pound roasts so that they can even be enjoyed by just two people.  This recipe is for a 4-5 pound roast, but easily scales down for smaller feasts.

Serves 6

1/3 cup olive oil

1/4 cup fresh oregano leaves

6 cloves garlic

1/4 cup lemon juice

2 tablespoons coarse salt

2 teaspoons ground black pepper

 

One butterflied leg of lamb, 4-5 pounds, bone removed

 

Blot the meat dry with a paper towel.  Combine the olive oil, oregano, garlic, lemon juice, salt and pepper in a food processor.  Puree until you have a smooth paste.  Rub the mixture all over the meat, cover, and refrigerate overnight.

Light one side of the grill and allow it to warm up until it is medium-hot.  You should be able to hold your hand 5 inches above he grate for no more than 4 seconds.  Scrape the grate clean with a wire brush, then lay the meat, splayed open like a book, over direct heat.  Leave the lid off the grill.  Sear it for 4 minutes on each side.

Move the lamb to the indirect heat, insert an ovenproof internal thermometer (if you have one) into the thickest part of the meat, and close the grill.  Cook for approximately 5-7 minutes per pound, until the internal temperature is 120-145 degrees.  Allow the meat to rest on a cutting board for 5-10 minutes before carving it.  When slicing, be sure to cut it diagonally across the grain.