| Servings |
|
Ingredients
- 1/4 CUP RED WINE VINEGAR
- 4 CLOVES GARLIC MINCED
- 2 TBSP. OR 2 TSP. DRIED FRESH ROSEMARY LEAVES, MINCED
- 2 TSP. OR 1 TSP. DRIED FRESH THYME, MINCED
- 1 tsp. salt
- 1 TSP. BLACK PEPPER FRESHLY GROUND
- 1 CUP EVOO EXTRA-VIRGIN OLIVE OIL
- 1 ONION SLICED INTO RINGS
- 1 2 kg LEG OF LAMB BUTTERFLIED AND BONELESS
- 1 LEMON
Ingredients
|
|
Instructions
- For the marinade, cut the lemon into quarters and remove the seeds. Squeeze the juice into a mixing bowl, reserving the lemon rinds. Add the red wine vinegar, garlic, rosemary, thyme, and salt and pepper and stir until the salt crystals dissolve. Whisk in the olive oil.
- Put the lamb into a large resealable plastic bag or container. Pour in the marinade, and add the onion and the reserved lemon rinds. Massage the bag to distribute the marinade and herbs. Refrigerate for several hours, or overnight.
- Remove the lamb from the marinade and pat dry with paper towels. Discard the marinade. When ready to cook, preheat a BBQ with a lid to high.
- Arrange the lamb on the grill grate, fat-side down. Grill 10 to 15 minutes per side for medium-rare, longer if you prefer your lamb more well-done. Let rest for 10 minutes. Slice thinly across the grain, and serve.
Recipe Notes
*If you don’t have a BBQ with a lid, preheat your oven to 200C. Sear the lamb fat side down in an oven proof fry pan for 15 minutes then 10 minutes on the other side. Then transfer to the oven until cooked to your liking. Let rest for 10 minutes. Slice thinly across the grain, and serve.
Share this Recipe
