Grilled Herbed Leg of Lamb

Fresh mint, rosemary and garlic imbue a succulent grilled leg of lamb with distinctive fragrance. MORE+ LESS-

By Pillsbury Kitchens

February 24, 2005

1/4

cup olive oil

tablespoons chopped fresh rosemary leaves

tablespoons chopped fresh mint

tablespoons soy sauce

garlic cloves, minced

(4 to 5-lb.) butterflied boneless leg of lamb

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1

In small bowl, combine all ingredients except lamb; mix well. Place lamb in nonmetal dish or tray. Rub both sides of lamb with herb mixture. Let stand 15 minutes at room temperature.
2

Heat half of gas grill to medium heat or place charcoal along one side of charcoal grill and heat coals until hot. When ready to grill, place lamb on heated side of grill. Cook 4 to 6 minutes or until seared on both sides, turning once.
3

Transfer lamb to unheated side of grill. Cook 30 to 40 minutes or until of desired doneness, turning occasionally. Let lamb stand 10 minutes. Cut into thin slices diagonally across grain.