Add To Favorites
Butterfly the leg of lamb so that the meat is at an even thickness throughout. Combine the rest of the ingredients except for the lamb stock and pour over the leg of lamb. Rub into and all over to be sure all areas are coated with the marinade. Let lamb marinate overnight in the refrigerator. Remove from the refrigerator and let come to room temperature. Prepare a hot grill for both direct and indirect heat. Sear the lam over the direct heat on both sides until almost charred - 6 to 10 minutes on each side.; Move the lamb to the indirect side, cover and roast until desired temperature is achieved - 30 to 40 minutes more. Remove from the heat and let rest 15 minutes before carving. Bring lamb stock to a simmer and add any accumulated juices form the lamb. Season with salt and pepper and spoon over the sliced lamb when serving.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.