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Grilled Leg of Lamb

Yield Makes 8 servings

Ingredients

  • 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

  1. Combine first 8 ingredients in a large heavy-duty zip-top plastic bag; add lamb. Seal and chill 8 hours, turning occasionally.

  2. 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.

  3. Remove lamb from marinade, discarding marinade; place lamb on food rack over drip pan.

  4. 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.