Rosemary Lemon Grilled Boneless Leg of Lamb Roast
Ingredients
The lamb
-
1
whole
boneless leg of lamb
The marinade
-
1
large bunch
rosemary
-
2
cloves
garlic
-
⅛
cup
olive oil
-
Juice of
2
lemons
-
Zest of
2
lemons
-
2
tsp
salt
-
1
tbsp
pepper
Instructions
- Combine marinade ingredients in a food processor until uniform.
- Slather the marinade on the lamb and let it marinate for at least 30 minutes in the refrigerator.
- Preheat the grill to medium-high heat at 350 degrees, creating direct and indirect zones.
- Grill the leg of lamb on indirect heat for 45 minutes or until an internal thermometer registers 125 degrees.
- Transfer the leg to the direct side and cook for another 5 minutes on each side, using a foil-covered brick to flatten the meat.
- Once the internal thermometer reads 135 degrees, remove the leg from the grill and let it rest for 10 minutes under foil.
- Slice against the grain for serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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