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1 boned, butterflied  leg of lamb (4 pounds)

1/2 bunch flat leaf parsley

8 sprigs each fresh mint, rosemary, and dill

4 large cloves garlic, peeled and thinly sliced

kosher salt and freshly ground black pepper



Lamb marinade:

Turn the lamb leg  into a solid piece of meat by running skewers through the pieces diagonally.  Lay a sheet of Saran Wrap into a sheet cake pan.  Make a bed of herbs using 1/2 the greens and lay on half the garlic slices.  Lightly salt and pepper the inside surface of the meat and lay it down on the herb mixture.  Lightly salt and pepper the outside surface, scatter remaining garlic slices and strew on the herbs.  Wrap the meat tightly with Saran and refrigerate for 4-8 hours, preferably overnight.



Remove the lamb 1 hour prior to cooking.  Prepare a charcoal grill to coincide with the warming of the lamb.  Coals should be white-hot ash.


Wipe the lamb dry, then lightly coat with a good olive oil.  Grill the lamb on a rack in the for 10 minutes, uncovered, turning it once after 5 minutes.  Damp down the grill and continue roasting, estimating 10 minutes cooking time per pound of meat, or at least 45 minutes total.  At the end of this time check meat with thermometer.   A 150 degree reading will yield a medium-rare roast.


Rest meat on carving board for 15 minutes before carving.


Yield: 8 servings