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Grilled Butterflied Leg Of Lamb With Lemon, Herbs, And Garlic
Ingredients
- INGREDIENTS
- For herb rub
- 8 garlic cloves
- 3 tablespoons chopped fresh thyme leaves
- 2 tablespoons chopped fresh rosemary leaves
- 2 tablespoons chopped fresh parsley leaves
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon coarse salt
- 3 tablespoons olive oil
- a 7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)
- 1 lemon
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