Grilled Leg of Lamb with Garlic and Rosemary

Ingredients:

• 1 boneless leg of lamb (4 to 5 pounds), not butterflied
• 1/4 cup extra virgin olive oil
• 8 large garlic cloves, smashed and coarsely chopped
• 2 tablespoons minced rosemary
• salt and freshly ground pepper

Instructions:

Spread the lamb on a work surface. With a boning or paring knife, cut between the muscles and separate them using your fingers. Trim away any excess fat and gristle. In a large shallow dish, combine the olive oil, garlic and rosemary. Add the lamb and turn to coat. Let marinate at room temperature for 4 hours, turning a few times. Season the lamb with salt and pepper then grill the lamb over a hot fire, turning often until an instant-read thermometer inserted in each piece registers 125° for medium-rare. The times will vary according to the size and shape of the lamb leg, anywhere from 8 minutes for a 6oz piece to 20 minutes for a 1 1/2-pound piece of lamb. Transfer the lamb to a carving board as each one finishes and cover loosely with foil and let rest for 15 minutes. Thinly slice and serve.