Leg of Lamb American
December 18, 2015
A handful of fragrant herbs liven up a leg of lamb in this simple preparation.
½ cup extra-virgin olive oil
1 tbsp dried basil
1 tbsp oregano
1 tbsp minced fresh garlic
1 tsp black pepper
1 (3 to 4 pound) boneless American Lamb leg, butterflied (ask your butcher to do this for you)
1In a bowl, blend the oil with the basil, oregano, garlic, and pepper. Place the lamb in a shallow baking pan. Pour half the herb mixture over the meat and brush it over both sides.
2Heat a grill to medium or prepare the coals to medium. Grill the lamb, covered, about 6 inches from the coals for 20 to 25 minutes per side. Baste the meat occasionally with the remaining herbed oil.
3Remove the lamb from the grill and let it rest for about 10 minutes.
4Slice the lamb crosswise at a diagonal slant and serve.
Your review ...
All fields are required to submit a review.
Please enter an answer in digits: