Garlic, fresh rosemary and lemon-infused butterflied leg of lamb grilled to perfection.

Grilled Marinated Butterflied California Leg of Lamb

1 California leg of lamb, approximately 4 1/2 to 6 pounds, butterflied

2 to 3 cloves of garlic, sliced

Half a lemon

Large handful of roughly chopped fresh rosemary

4 tablespoons olive oil

Salt and fresh ground black pepper

1. With a sharp knife, make a number of incisions into the skin of the lamb and push 1 to 2 slivers of garlic into each incision. Squeeze the juice of the lemon over the lamb and then sprinkle with chopped rosemary. Add the olive oil and rub in well, pushing some of the rosemary into the incisions with the garlic. Season with the salt and pepper before placing in a large ziplock bag or loosely covered in a non-metal container and leaving to marinate for at least an hour, or overnight if possible.
2. To grill, cook over medium hot coals for 20 to 25 minutes on each side, before slicing and serving.

Makes 6 to 8 servings.

Recipe and photograph provided courtesy of the California Sheep Commission.