lemon-thyme grilled boneless leg of lamb

How To Make lemon-thyme grilled boneless leg of lamb

• 1

  Butterfly lamb so that it's spread flat. Place lamb in a gallon size zip lock bag.
• 2

  Add remaining ingredients and seal bag. Massage until ingredients are combined and lamb is well coated.
• 3

  Refrigerate for 1 hour up to overnight. Remove lamb from refrigerator an hour or so before you're ready to make it.
• 4

  Grill lamb until 10 to 15 minutes per side for medium -rare. Cover the lamb with foil and let rest, covered, about 5 minutes.
• 5

  I'm weird and I like my lamb cooked through, I grill it 20-25 minutes per side.
• 6

  Slice the meat thinly, against the grain.
• 7

  We serve this with a side of seasoned couscous and a green vegetable!
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