HERB GARLIC LEG OF LAMB -------------------------------------------------------------------------------------------BACK TO RECIPES
8 servings

Zest and juice of 1 lemon
1 cup fresh flat-leaf parsley
1 cup fresh mint
1/2 cup fresh oregano
1/2 cup fresh thyme
1/4 cup Worcestershire sauce
1 tablespoon kosher salt, plus additional for seasoning
1 teaspoon ground allspice
1 teaspoon crushed red pepper
16 cloves garlic (about 1 head), peeled
3/4 cup extra-virgin olive oil
1 6-pound butterflied leg of lamb
Vegetable oil for grilling

1. For the marinade: Process the lemon zest and juice, parsley, mint, oregano, thyme, Worcestershire sauce, 1 tablespoon salt, allspiece, red pepper, and garlic in a food processor until smooth. With the motor running, drizzle in the olive oil to make a smooth puree. Pour the marinade into a large nonreactive bowl.

2. Pierce the meat all over with a fork. Cut the lamb in half following the natural seam that runs across the center of the meat, put the pieces in the marinade, and turn to coat evenly. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

3. About 30 minutes before cooking, take lamb from refrigerator. Prepare you grill with a medium fire.

4. Lightly brush the grate with oil. Grill lamb until well-browned and crisp on one side, 10 to 15 minutes. Flip lamb and continue grilling until an instant-read thermometer inserted into the thickest part of the meat registers 130 - 135 degrees F for medium-rare, about 10 minutes more. Transfer lamb to a cutting board and let rest for 5 to 10 minutes before slicing. Slice lamb across the grain and serve.

Source: Food Network Kitchens "Get Grilling"

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