GRILLED BUTTERFLIED LEG OF LAMB
Steps:
- If lamb is tied, remove string. Remove any excess fat(lessens flare-ups) and as much fell as possible. Lay lamb flat in rectangular16"X20"dish.Cover both sidesw/oil,garlic,rosemary, salt&pepper to taste. Cover dish tightly w/seran wrap. Chill in refrigerator until ready to grill. Grill setting should be on low. Put lamb skin side down and close grill cover. Lift cover if flare-up happens and close again when flaring ceases. You may have to do this once or twice. Turn meat when charred on one side( about 25 mins.)Cook 2nd side until the internal temp.is 170 degrees.Let stand for 10 mins. to set juices. Slice meat just as you would a large steak.For a change, soaked hickory wood chips in a container can be used to add a smokey flovor to the meat. I have done it both ways and they are both great. Total grilling time should be 45 mins to 1 hour on low setting.
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