Grilled Butterflied Leg of Lamb

Directions

Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine. . When ready to put on grill, remove from marinade bag. To help make the lamb easier to turn on the grill you can insert a couple of skewers through the lamb, crosswise. . If you are using a gas grill, heat the grill on high on all burners to start. After the initial browning you will reduce the heat.

Place the lamb, fat side down, on the grill on the hot side . You will get likely get flareups, so be prepared with a squirt bottle of water or a couple of cups of water to control the flames if needed. Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes.

If you are using a charcoal grill, move the roast to the less hot side of the grill. If you are using a gas grill, lower the heat to low. You will want to maintain a temperature of 300-350 degrees F. Cover the grill and let cook for an additional 35-45 minutes , until a meat thermometer inserted into the thickest part of the roast registers 120 degrees F for rare or 130 degrees F for medium rare.

Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest for 5-10 minutes. Remove the skewers if you are using any. Cut across the grain, 1/4 to 1/2-inch thick slices. Serve slices on a warm platter; pour meat juices over the slices. Serve with mint jelly or horseradish.