Originally Posted by ChefJune
Oops! I just remembered that I have the recipe filed here at work, so here's the recipe! Just adjust the cooking time for the size of your roast. I like an instant read thermometer and cook to 130 degrees F. no higher.
Butterflied Leg of Lamb Ó la Provenšale
This is one of the most delicious and spectacular dishes you can cook on your grill. Your guests will be totally wowed by how fabulous it tastes, and how quickly it cooks.
makes 8 servings
1 Leg of Lamb, trimmed and boned (approximately 5 pounds trimmed weight)
(Be sure to ask your butcher to remove the fell.)
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh marjoram leaves
3 cloves garlic
4 tablespoons extra-virgin olive oil
1 lemon, juice and zest
1. Coarsely chop leaves and garlic. Add lemon zest and mix with oil and juice of the lemon. Rub lamb well, all over. Wrap in plastic, and marinate at least 1 hour. (You can let it sit up to three hours in the refrigerator.)
2. Grill over rosy red coals, or an electric range top grill, for 45 minutes (to 130 degrees F. internal). Or, you may roast it in the oven--375 degrees F. for 20 to 25 minutes, then slide under the broiler 2 minutes (to 125 degrees F. internal) to achieve that crusty grilled look.
3. Let sit at least 10 minutes before carving.<snip>.
Thanks, June. I found a leg of lamb at PriceSmart. I was so stoked. I followed you recipe, roasting in the oven and also using the broiler. It was fantastic: served with roasted potatoes, hot green bean salad and bread. Everyone loved it. Thanks again, June.