Elko Leg Of Lamb

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1/2 cup olive oil
• 1/2 cup dry sherry
• 1/2 medium onion, minced
• 6 plump garlic cloves, minced
• 3 bay leaves, crumbled
• 2 tablespoons dried tarragon, can use 1/4 cup fresh tarragon, minced
• 1 teaspoon kosher salt, can use any coarse salt
• 4 1/2-5 lbs leg of lamb, boned, butterflied, pounded to a uniform thickness about 1 1/2 inches
• fresh tarragon sprig, for garnish (optional)

Recipe

• 1 at least 4 hours and up to the night before you plan to grill, prepare the marinade, combining all the ingredients in a small bowl.
• 2 coat the lamb with the marinade and wrap it in plastic and refrigerate.
• 3 remove lamb from refrigerator, drain the marinade, and discard it.
• 4 blot the lamb or excess moisture and let it sit covered at room temperature for about 45 minutes.
• 5 fire up the grill for a 2 level fire capable of cooking first on high heat and then on medium heat.
• 6 grill the lamb uncovered over high heat for 2 1/2 to 3 minutes per side.
• 7 move the lamb to medium heat, turning it again.
• 8 continue grilling for 12 to 16 minutes for rare to medium rare donesss, turning at least 2 more times.
• 9 turn more often if juice begins to form on the surface.
• 10 if grilling covered, sear both sides of the meat first on high heat uncovered for 2 1/2 to 3 minutes; finish cooking with the cover on over medium heat for 10 to 13 minutes, turning once midway.
• 11 serve the lamb hot.