Balsamic/Garlic/Rosemary Lamb

Mike Poole

Ingredients

• 1 Large leg of lamb. Butterflied and trimmed of excess fat

• 2 Large sprigs of fresh rosemary

• 1/2;C - Olive Oil

• 4 peeled and crushed garlic cloves

• 3/4;C - Balsamic Vinegar

• Freshly Ground Pepper

• Mesquite wood chips - soaked 30 minutes before use

Instructions

The Marinade
Remove leaves and from the Rosemary and chop lightly.
In a large bowl combine olive oil, balsamic vinegar, garlic, fresh rosemary, and several turns of a pepper mill.
Whisk together and pour into a large plastic ziplock bag.

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Place the lamb in the bag and work the marinade in thoroughly.
Marinate for several hours at room temp or overnight in the refrigerator.

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Build a fire in the Big Green Egg allow it to stabilize around 350-400°.
Add the mesquite chips.
Grill lamb for 12 minutes, turn and grill another 12 minutes on the other side. Resist the urge to peek before turning.
Check temp with a fast reading thermometer in the thickest part of the leg (135-140 F is medium rare).
Let rest for about 10 minutes after cooking and carve across the grain.

Serve with a full-flavored red wine (we had this with a wonderful Gigondas), grilled potatoes and a big
salad.

Notes

Number of Servings:

Time to Prepare: