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Categories:Viewed: 29 - Published at: 2 years ago
Ingredients
- marinade
- 1/2 cup olive oil
- 1/2 cup dry sherry
- 1/2 medium onion, minced
- 6 plump garlic cloves, minced
- 3 bay leaves, crumbled
- 2 tablespoons dried tarragon, can use 1/4 cup fresh tarragon, minced
- 1 teaspoon kosher salt, can use any coarse salt
- for the lamb
- 4 1/2 - 5 lbs leg of lamb, boned, butterflied, pounded to a uniform thickness about 1 1/2 inches
- fresh tarragon sprig, for garnish (optional)
Method
- At least 4 hours and up to the night before you plan to grill, prepare the marinade, combining all the ingredients in a small bowl.
- Coat the lamb with the marinade and wrap it in plastic and refrigerate.
- Remove lamb from refrigerator, drain the marinade, and discard it.
- Blot the lamb or excess moisture and let it sit covered at room temperature for about 45 minutes.
- Fire up the grill for a 2 level fire capable of cooking first on high heat and then on medium heat.
- Grill the lamb uncovered over high heat for 2 1/2 to 3 minutes per side.
- Move the lamb to medium heat, turning it again.
- Continue grilling for 12 to 16 minutes for rare to medium rare donesss, turning at least 2 more times.
- Turn more often if juice begins to form on the surface.
- If grilling covered, sear both sides of the meat first on high heat uncovered for 2 1/2 to 3 minutes; finish cooking with the cover on over medium heat for 10 to 13 minutes, turning once midway.
- Serve the lamb hot.
