Hardwood Grilled Leg of Lamb

Serves 8

4–5 pound boneless leg of lamb

Marinade:
1/4 cup organic extra virgin olive oil
1/4 cup organic balsamic vinegar
1 tablespoon minced garlic
1 tablespoon minced fresh rosemary
3/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
sea salt to taste

Prep time: 30 minutes. Cooking time: 11/2 hours.

Remove netting or string from leg of lamb.

Combine marinade ingredients.

Roll out leg of lamb; marinate flat in the refrigerator for 6–24 hours, turning several times while marinating.

Start fire, using the equivalent of 2 gallons of charcoal. While coals are heating, roll and tie the leg of lamb. When coals are glowing, spread the coals into 2 piles on opposite edges of grill. For extra flavor, toss mesquite chips (soaked in water for about 15 minutes) over hot coals prior to cooking.

Place cooking grill over coals. Place a piece of foil in the center of the grill to catch drippings. Place lamb on foil and cook covered with air vents open for 75 to 90 minutes. Remove from grill. Let stand 10 minutes before slicing.

Nutrition Info

Per Serving (8 oz): 558 calories, 73g protein, 29g fat (8g saturated), 2g carbohydrates, 227mg cholesterol, 199mg sodium