Grilled Lamb with Rosemary
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Grill for 35 to 40 minutes for rare
INGREDIENTS
1 leg of lamb, 6-pounds, well trimmed, boned and butterflied*
(about 4 pounds after trimming and boning)
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
3 large cloves garlic, pressed
2 tablespoons chopped fresh rosemary OR 2 teaspoons dried rosemary, crumbled
1/2 teaspoon salt
1/4 teaspoon freshly ground pepperPlace the lamb in a shallow, 4-quart ceramic or glass dish. Add the lemon juice, lime juice, garlic, rosemary, salt and pepper, and turn the lamb to coat it. Cover the dish and refrigerate the lamb for at least 1 hour, but no more than 2 hours.
Prepare a medium-hot charcoal fire, and place a drip pan in the center of the barbecue under the grill rack.
Grill the lamb for 35 to 40 minutes, or until an instant-read meat thermometer inserted in the thickest part of the meat registers 135 to 140 degrees for rare, or 145 degrees for medium-rare.
Slice the meat on the diagonal. Serve the grilled lamb warm or at room temperature.
Makes 16 servings
*NOTE - Ask your butcher to prepare the lamb. Or, if you wish, you can prepare the lamb yourself. First, trim all but a very thin layer of fat from the lamb. Place the lamb, fat side down, on a cutting board. Cut through the meat along the bones. Scrape the meat from around the bones and remove the bones. Cut the thicker sections of the meat almost in half and open the leg, like a book, into a flat piece. Pound the meat, if necessary, to an even thickness.
NUTRIENT VALUE PER SERVING - 159 calories, 24 g protein, 6 g fat, 2 g carbohydrate, 125 mg sodium, 74 mg cholesterol