Grilled Boneless Leg of Lamb
- One 3- to 4-pound butterflied leg of lamb
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 tablespoon minced fresh rosemary, or 2 teaspoons dried
- 1 tablespoon chopped or crushed fennel seeds
- Salt and freshly ground black pepper
Instructions:
There may be no meat better for grilling than boneless leg of lamb.
- Start a charcoal or wood fire, preheat a gas grill to the maximum, or preheat the broiler. The fire should be quite hot, and the rack set 4 inches from heat source.
- Trim the lamb of excess fat. Mix together the oil, garlic, rosemary, fennel seeds, salt, and pepper; thoroughly rub this mixture into the lamb, making sure to get some into all the crevices. (If time allows, it does no harm to let the prepared lamb sit in the refrigerator for up to 24 hours; just return the meat to room temperature before grilling.)
- Sear the meat over the hottest part of the grill until nicely browned on both sides, 10 to 15 minutes. Continue to cook with the grill (you can cover the grill to speed things up a bit) for 5 to 15 minutes longer, until the internal temperature at the thickest part is about 125°F. Let the meat rest for 5 minutes before slicing and serving.