Grilled Leg of Lamb

Boned and Butterflied Leg of Lamb

1 boned and butterflied leg of lamb – about four or five pounds

(serves at least 12)


1/4 cup olive oil

1/4 cup soy sauce

juice of 1 lemon, plus grated peel

2 or 3 sprigs of rosemary

3 or 4 cloves garlic, mashed

Slash the lobes in 2 or 3 places, making long cuts about 1 1/2 inches deep; otherwise the thick pieces will take longer to cook than the rest. Then to keep the roast in shape, push long skewers through the wide sides of the meat, one through the top third, ad the other through the bottom third.
Rub the lamb with the marinade and keep it in fridge for as long as four or five days, turning over occasionally.
Cook on the grill, brushing with oil, for 30 to 45 minutes, turning every 5 minutes or so. Start it on high and sear it first, then lower to finish cooking.
For rosy red meat (med. rare), cook to 125 degrees on a meat thermometer. Remove lamb and let it rest for about 10 to 15 minutes before slicing.
To roast in the oven: place in a roasting pan in preheated 375 degree oven.  Roast for 20 to 25 minutes or until it reaches 120 degrees with a meat thermometer. Baste with oil and set for 2 to 3 minutes under a preheated broiler to brown lightly. Let sit for 10 to 15 minutes before carving.