This is one of my favorite ways to cook lamb, while the prep time (mostly marinating) is long the cook time is fast. Most recipes for a leg of lamb will go down the slow and low road of roasting, braising or stewing, all of which are delicious. However when you don't want to cook all day this is a great alternative. The recipe is very very simple, the challenge is in the butterflying technique. If you can find an already boneless leg of lamb it is much easier but sometimes it's fun and cheaper to work with a bone in or semi boneless leg as well. The key is to try to get it as even as you can so it cooks evenly. You will want to prep this recipe at least a day ahead.
1 butterflied leg of lamb
8-10 Cloves of garlic
4-5 sprigs of rosemary
salt 1 Tbsp
pepper 2 tsp
Chop the rosemary and garlic and add them to a mixing bowl, add enough olive oil to make it into a paste then add salt and pepper to taste.
Rub the lamb all over on one side with the rosemary and garlic mixture, then fold it in half and rub the remaining surfaces. Place the meat in a gallon zip lock bag or of course your Tupperware marinator.
Let it sit overnight and then cook on a medium hot grill for about 12-15 minutes on one side then flip and cook 8-10 minutes on the other side. Let it rest for at least 5 minutes before slicing and serving.