Butterflied Leg of Lamb on the Grill

Ingredients

• Butterflied boneless leg of lamb (4-5lb)
• 7-8 cloves of Garlic finely minced.
• 6 to 8 cloves of garlic cut in half lengthwise.
• 10-12 springs of fresh rosemary with stems
• 2-3 springs of fresh rosemary leaves
• 10-12 springs of fresh Thyme leaves
• 4 or 5 lemons
• Zest of 2 lemons
• 2 teaspoon Deanz Rosemary Herb Salt
• 2 tablespoons Deanz Mediterranean Dry Rub
• 2 tablespoons Dijon mustard
• 1 cup olive oil

Directions

• Open the leg of lamb out butterfly style and place it in a large glass (non-reactive) pan.
• Peel garlic cloves and cut in half lengthwise. Make slits in thicker parts of the lamb leg and insert the garlic.
• Bruise both the rosemary leaves and thyme leaves and insert in the same meat slits with garlic.
• Rub the minced garlic with Deanz Mediterranean Dry Rub, and lemon zest all over the meat (massage it in)
• Squeeze juice 2-3 lemons over the lamb and scatter the lemon halves over the meat.
• Bruise the remaining rosemary sprigs to release oils and place them under the meat.
• Cover with plastic wrap and leave in the refrigerator for at least 2-3 hours (but not more than 8 hours) turning over two or three times. Then bring the meat to room temperature (pull it out of the refrigerator at least 1 hour before grilling).
• Rub olive oil all over the meat, scooping all the dry rub ingredients and massaging it back on the meat and salt the meat liberally.
• Heat the outdoor grill until the temperature gauge reads “high” (450+ degrees).
• Sear both sides of the lamb (4-5 mins on each side), lower the heat to medium, and cover the grill.
• Baste the meat with olive oil, lemon juice, and Dijon mustard mixture at every turn.
• Turn every 10 to 12 mins. The lamb should be cooked for 20 min for medium-rare and 30 to well done.
• Rest the meat for 10-15 minutes before carving. Salt the meat to taste!
• Serve with grilled veggies (tomato, eggplant, zucchini, onion), warm crusty bread, and a mesclun salad (mixed greens).