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
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.
Place the lamb in the bag and work the marinade in thoroughly.
Marinate for several hours at room temp or overnight in the refrigerator.
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.NotesNumber of Servings: Time to Prepare: