Butterflied Leg Of Lamb With Lots Of Garlic And Rosemary

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 6 -7 lbs leg of lamb, boned and butterflied by the butcher
• 3/4 cup olive oil
• 1/2 cup red wine
• 1/4 cup balsamic vinegar
• 1/3 cup minced fresh rosemary
• 1/4 cup minced fresh thyme
• 2 tablespoons honey mustard
• 2 tablespoons soy sauce
• 2 teaspoons worcestershire sauce
• 2 teaspoons anchovy paste
• 10 garlic cloves, crushed
• kosher salt
• fresh ground pepper

Recipe

• 1 trim any excess fat from the lamb and place it in a 9-by-13-inch nonreactive pan.
• 2 whisk together all the marinade ingredients in a bowl.
• 3 scoop out and reserve 1/4 cup of the marinade and pour the remainder over the lamb.
• 4 massage into meat.
• 5 cover and refrigerate overnight.
• 6 remove the meat from the refrigerator and allow to come to room temperature.
• 7 preheat grill to medium heat.
• 8 place the lamb on the grill rack and cook, turning once and basting frequently with the reserved 1/4 cup marinade, for 15 to 18 minutes on each side for medium-rare.
• 9 my favorite!
• 10 transfer to a platter, season with salt and pepper, and tent with aluminum foil.
• 11 let rest for 10 minutes before slicing, then place on a cutting board and slice thinly.
• 12 serve immediately.