Butterflied Leg of American Lamb with Herbs
1/2 cup Kowalski's Extra Virgin Olive Oil
1 tbsp. dried basil
1 tbsp. oregano
1 tbsp. minced fresh garlic
1 tsp. black pepper
3-4 lbs. boneless lamb leg, butterflied
In a small mixing bowl, whisk oil with basil, oregano, garlic and pepper; brush both sides of meat with about half of the oil mixture. Grill lamb over indirect heat, lid down, on a grill preheated to medium until desired doneness (20-25 min. per side). Baste occasionally with remaining oil mixture, being careful not to drip oil onto open flames or hot coals. Allow meat to rest 10 min. before slicing and serving; slice lamb crosswise on the diagonal.
Recipe and image provided by the American Lamb Board.