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Preparation Time : Marinate up to 24 hours
Cooking Time : 30 mins
Serves : 8 or more
Ingredients :
  • 3 to 4 1/2 pound (1.5-2 kg) Leg of Lamb Boned, Butterflied and trimmed of most external fat
  • 3 Garlic Cloves, finely chopped
  • Grated Rind of Two Lemons
  • 1/2 cup Lemon Thyme, chopped
  • 1 level teaspoon Freshly Ground Coriander Seed
  • 1 teaspoon Freshly Ground Black Pepper
  • 1/2 cup Oil
Directons :

Combine all ingredients and rub over leg. Marinate in plastic bag or well-covered dish overnight in refrigerator. Let lamb come to room temperature for about 1 hour before grilling.

With the grill covered, cook the boneless, butterflied leg of lamb over medium-hot coals, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120° to 130°F (50° - 54°C) for rare to medium-rare - thinner parts will then be medium-rare to medium. Set the lamb aside, covered loosely with foil, for about 5 minutes before slicing diagonally and serving.