Garlic and Herb Skewer-Grilled Lamb
If you use bamboo skewers, soak them in water for 20 minutes to before skewering to prevent them from burning on the grill. Skip the boning step by purchasing a boneless leg of lamb. It will most likely come rolled and tied. Carefully untie it, unroll it, and flatten it before rubbing and skewering.
Ingredients
- 1 2½- to 3-lb. bone-in leg of lamb (this will be half or one-third of a whole leg)
- 4 cloves garlic, minced
- ½ cup lightly packed chopped fresh herbs, such as rosemary, mint, lavender, parsley, and/or thyme
- 1 tsp. salt
- 1 tsp. freshly cracked pepper
- 2 to 3 Tbsp. olive oil
Instructions
- To remove the leg bone, slice into the meat along the length of the bone. Continue making shallow slices along the bone, removing the meat as you work your way around the bone. Don’t worry if any pieces of meat fall loose; you can reattach when you skewer it.
- Combine the garlic, herbs, salt, and pepper and rub evenly over meat, being sure to get into each crevice. Tuck any loose pieces of meat into the crevices. Using two or three 8- to 10-inch skewers, skewer the meat lengthwise horizontally through the center. Chill meat, uncovered, at least 2 or up to 8 hours.
- Preheat a grill to medium-high heat. Grill lamb 25 to 30minutes or until desired doneness (it should register 130°F on a food thermometer for medium-rare). Transfer to a cutting board and cover loosely with foil about 15 minutes before slicing.