Grilled Butterflied Leg Of Lamb With Lemon And Garlic
|Garlic||3 Clove (15 gm), minced|
|Grated lemon rind||1⁄2 Teaspoon|
|Crushed dried rosemary/15 milliliter chopped fresh||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Lemon juice||2 Tablespoon|
|Olive oil/Vegetable oil||2 Tablespoon|
|Boned butterflied leg of lamb||3 Pound (1.5 Kilogram)|
In small bowl or food processor, combine garlic, lemon rind, rosemary, pepper and lemon juice.
Gradually pour in oil and mix until blended.
Trim fat from lamb.
Place lamb in shallow dish; pour marinade over, turning to coat both sides.
Cover and let stand at room temperature for 1 to 2 hours or refrigerate overnight (bring to room temperature before cooking).
Remove lamb from marinade, reserving marinade.
On greased grill 4 in/10 cm from hot coals (at high setting if a gas barbecue), or under broiler, grill or broil lamb for 15 minutes, brushing with marinade several times.
Turn and cook for 12 minutes longer or until meat is pink inside.
Remove from heat and let stand for 10 minutes.
To serve, slice thinly across the grain.