Entertain at home with this succulent recipe.
3 1⁄2 lbs (1.5 kg) boneless butterflied leg of lamb
Sea Salt, to taste
Black Pepper, to taste
- Place lamb in a large bowl and coat with Greek Dressing. Cover and refrigerate at least 8 hours, preferably overnight.
- Remove lamb from fridge about 1 hour before cooking to bring to room temperature. Scrape excess marinade from lamb, then sprinkle with Sea Salt and Black Pepper.
- Preheat barbecue to medium-high. Place lamb, fat-side down, on grill. Grill for 2 minutes, then turn over and continue to grill for 2 more minutes.
- Reduce heat to medium. Grill, turning occasionally, 18–20 more minutes for medium-rare. To check for doneness, insert an instant-read thermometer into thickest part of meat. It should read 145° F (63° C). Let stand 5 minutes before slicing.