• 4servings
  • 45minutes
  • 75calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 onion or scallion

  2. 4 cloves garlic , peeled and minced

  3. 2 Tbsp fresh rosemary leaves

  4. Zest of 1 lemon

  5. 1 Tbsp apple cider vinegar

  6. 2 Tbsp olive oil

  7. Kosher salt and freshly ground pepper milange

  8. 1 boneless leg of lamb ,

  9. 5 to 6 pounds, butterflied

Instructions Jump to Ingredients ↑

  1. Finely chop all rosemary, garlic and onions. You can pop it into a food processor and pulse it a few times too if you want. Add the dry ingredients to the wet and place the leg of lamb and the marinade into either a freezer bag or a container with a tight sealing lid.

  2. Leave it to soak in the marinade for at least a few hours, overnight works too.

  3. Heat the grill neicely, lowering the flames to medium for the first sear. You will have some flare ups so keep a glass of water near by to douse them. After the initial searing of the leg of lamb lower the flame on the grill to low and cook for 45 minutes, turning it over every 10-15 minutes. This will make it so it's evenly cooked on both sides and nicely rare.


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