GRILL BONELESS LEG OF LAMB RECIPES

Steps:

• In a small bowl, whisk together the marinade ingredients.
• Place lamb in a large zip-top bag or glass baking dish. Pour in the marinade and toss to coat the lamb. Marinade at room temperature for 1 hour. Remove lamb from marinade and roll into a cylinder as tightly as possible and tie securely with butcher’s twine or rotisserie bands to help the lamb cook evenly and hold its shape while cooking.
• For the Grill (See below for electric rotisserie instructions):
• For the Electric Rotisserie:

Steps:

• Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
• Place garlic, parsley, mint, lemon zest and juice, salt, pepper, and oil in a food processor and process until smooth. Rub the paste all over the lamb and place in a lightly oiled roasting pan. Let stand at room temperature for 30 minutes.
• Preheat oven to 425 degrees F.
• Roast lamb in middle of oven for 20 minutes, reduce heat to 350, and cook until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F, about 1 3/4 hours.
• Transfer to a cutting board and let stand 15 to 25 minutes (the internal temperature will rise to about 145 degrees F for medium). Slice the meat against the grain and serve with pita.