Grilled Lamb Saddle with Lemon and Rosemary

• bone-in leg of lamb↗

  about 2 kg / 4 lb 8 oz

• large bunch of rosemary↗

  keep the sprigs whole

• garlic cloves↗3

  minced

• lemongrass↗2

  stalks, outer wood removed, then cut lengthwise in half

• zest and juice of 3 lemons
• olive oil↗200 ml

Step-by-step instructions

1. 1

   Flatten the leg, lay the rosemary sprigs, minced garlic and lemongrass stalks along the length of the meat. Season with salt and freshly ground black pepper, then carefully roll the meat back, pressing it as tightly as possible. Tie the piece with kitchen twine. Lightly trim excess fat and season again on all sides.

2. 2

   Mix the zest of three lemons with olive oil, spread the resulting mixture over the leg. Optionally let the meat marinate in the refrigerator for up to 24 hours. Before cooking bring it to room temperature and remove excess oil.

3. 3

   Preheat the grill to medium heat; when the charcoal flares and the flames subside, place the leg on the grate near the coals, not directly over them. Cook for 45 minutes, turning regularly, until the meat reaches a medium‑rare doneness. Continue cooking if you prefer it more done.

4. 4

   Transfer the cooked leg to a serving platter, cover with foil and let rest for at least 10 minutes. Before serving drizzle with lemon juice.