Leg of Lamb on the Grill
I butterflied (the best I could) the leg of lamb and removed the bone. Then I rubbed both sides with plenty of salt, pepper, minced garlic, oregano, rosemary, extra virgin olive oil, and white balsamic vinegar. Roled it up, and into a bag in the fridge to marinate all day. Then a little bit before dinner, fired up the grill and on to the direct heat with the lid closed. Flipped a couple times. Cooked to about 145 - 150 internal temp. I wanted to document this more, but we had family over and everyone was ready to eat! I wish you guys could see it sliced. I've tried leg of lamb before and it was just ok, but this turned out to be the best ever! Oh, and my wife made these awesome coconut macaroons ("bird nests") with nutella and coconut M&M eggs and peeps. Happy Easter!