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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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