Marinated Grilled Lamb

Name: Marinated Grilled Lamb
Ingredients: 1/4 cup lemon juice; 1/4 cup dry white wine or chicken broth; 3 tablespoons olive oil; 8 garlic cloves, minced; 3 tablespoons minced fresh rosemary; 1 tablespoon minced fresh thyme; 1 tablespoon minced fresh oregano; 1 teaspoon salt; 1/2 teaspoon coarsely ground pepper; 1 boneless leg of lamb (3 to 4 pounds), trimmed and untied; 1 sprig fresh rosemary; Additional salt and pepper

12 ingredients

3 steps

Ingredients

1/4 cup lemon juice
1/4 cup dry white wine or chicken broth
3 tablespoons olive oil
8 garlic cloves, minced
3 tablespoons minced fresh rosemary
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 boneless leg of lamb (3 to 4 pounds), trimmed and untied
1 sprig fresh rosemary
Additional salt and pepper

Directions

1

In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours.
2

Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper.
3

Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.