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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
- 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.
- 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.
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