- 1/4 cup lemon juice
- 3 tablespoons Dijon mustard
- 3 tablespoons minced garlic
- 2 tablespoons soy sauce
- 2 teaspoons dried rosemary, crushed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 (6-pound) boneless leg of lamb, trimmed
- Garnish: fresh rosemary sprigs
How to Make It
Combine first 8 ingredients in a large heavy-duty zip-top plastic bag; add lamb. Seal and chill 8 hours, turning occasionally.
Prepare fire by piling charcoal or lava rocks on each side of grill, leaving center empty. Place a drip pan between coals. Coat food rack with cooking spray, and place on grill.
Remove lamb from marinade, discarding marinade; place lamb on food rack over drip pan.
Grill, covered with grill lid, 2 hours or until a meat thermometer inserted into thickest portion registers 145°. Remove from heat; cover and let stand 20 minutes or until meat thermometer registers 150° (medium-rare). Garnish, if desired.