Grilled Butterflied Pastured Leg of Lamb

Ingredients

• 1 Queen City Farm pastured boneless leg of lamb (3-4 lb), butterflied
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons chopped rosemary
• 1 tablespoon salt
• 1 teaspoon black pepper
• Juice of 1 lemon

Directions

1. 1

   Rub the butterflied lamb all over with the olive oil, garlic, rosemary, salt, pepper, and lemon; marinate 1 hour.

2. 2

   Heat the grill for two-zone cooking at medium-high.

3. 3

   Grill over direct heat to char, then move to indirect and cook to 130-135F, 25-30 minutes total.

4. 4

   Rest 15 minutes, then slice thin against the grain.