Grilled Boneless Leg of Lamb with Feta GremolataDownload printable .pdf
Serves 6 to 8
1. Set the lamb flat on a large cutting board. Trim all excess fat and then butterfly cut the thicker parts and open like a book to make an even thickness all around. Lay a piece of plastic wrap on top of the lamb and using a meat mallet or the bottom of a heavy skillet, pound to flatten slightly and make the thickness more uniform (about ¾’ to 1”). Cut the meat into 2 or 3 more-manageable pieces and then make accordion slices in the meat about 1” apart (about 3/4‘s of the way through).
2. Sprinkle both sides with the salt and herbs.
3. Transfer to a large nonreactive dish, pour the olive oil over top and flip a few times to insure even coverage. Cover, and refrigerate for at least 24 hours and up to 2 days.
Grill the Lamb
1. Heat a gas grill to high (500 F) or prepare a charcoal fire with hot and medium-hot areas. Place the lamb on the grill (on the hotter part if using a charcoal fire) and cook (covered on a gas grill) without disturbing it about 3 minutes, turn and cook another 3 minutes. An instant-read thermometer inserted into a thicker part of the lamb should register 130°F for medium rare.
2. Transfer the lamb to a cutting board, rub the gremolata on top, tent with foil, and let rest for 10 minutes. Slice thinly across the grain and serve with mint jelly or sauce.