Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic
Ingredients
- 1 7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher
- 1 tablespoon coarse salt
- 3 tablespoons olive oil Paste
- 1 lemon
- ½ teaspoon ground black pepper
- 2 tablespoons fresh parsley leaves
- 2 tablespoons fresh rosemary leaves
- + 2 more ingredients
-
- 3 tablespoons fresh thyme leaves
- 8 garlic cloves
Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients. Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperat...
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