Broiled or Grilled Butterflied Lamb

• leg of lamb, boned and butterflied↗4 -5 lbs
• olive oil↗2 tablespoons
• fresh rosemary, minced or 1 tablespoon dried rosemary↗3 tablespoons
• minced garlic cloves2 tablespoons
• salt↗1 teaspoon
• pepper↗1 teaspoon

Step-by-step instructions

1. 1

   Trim the lamb to an even thickness of 2-2 1/2 inches and pat dry.

2. 2

   For paste, combine the rest of the ingredients in a small bowl and mix.

3. 3

   Coat the entire surface of the lamb with the paste.

4. 4

   At this point, the lamb may be placed in a zip bag or on a baking sheet and covered.

5. 5

   Place in refrigerator and allow to marinate from 1 to 24 hours.

6. 6

   Position a broiler pan 4 to 5 inches away from the heating element and preheat the broiler and broiler pan or prepare a medium hot grill fire.

7. 7

   Place the lamb, fat side down, on the broiler pan grill rack.

8. 8

   Cook, turning once, until well seared but still juicy and pink on the inside, about 12 minutes on each side. (Cook a few minutes more on each side for medium.).

9. 9

   Remove lamb from the oven or grill and let stand for 6-8 minutes, loosely covered with aluminum foil.

10. 10

    Cut lamb into 1/2 inch slices.