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The uniform thickness of a butterflied boneless leg of lamb makes it extremely simple to cook and serve. This cut of meat shouldn’t be hard to find, but if you get one that is boned and tied, ask your butcher to butterfly it.
1/2 cup extra virgin oil
1/4 cup fresh lemon juice
4 garlic cloves, minced
1 tbsp dried oregano crumbled ( preferably Greek)
2 tsp salt
1 tsp black pepper
1 ( 4 1/2 to 5 lb ) butterflied boneless leg of lamb, trimmed of fat
a large ( 2 gallon ) heavy duty seal-able plastic bag and 3 or 4 ( 10 to 12 inch ) metal skewers
Combine oil, lemon juice, garlic, oregano, salt and pepper in seal-able plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, shallow, turning bag over occasionally, at least 8 hours.
Bring lamb to room temperature, about 1 hour before grilling.
Prepare grill for cooking over direct heat with medium to hot charcoal (moderate heat for gas). see Grill Procedure.
Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if you are using a gas grill, turning over occasionally and if necessary, moving around on grill to avoid flareups, until the thermometer registers 125 to 128 Fahrenheit, 8 to 14 minutes total for medium rare.
Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (internal temperature will rise to 135 Fahrenheit while meat stands)
Cut across the grain into slices.
Notes: if you aren’t able to grill outdoors, lamb can be cooked in a hot lightly oiled well seasoned large (2 burner) ridged grill pan, uncovered, turning over once, 12 to 14 minutes per side.
Lamb can marinate up to 24 hours.