Umami Grilled Leg Of Lamb

• 1 (4-lb.) boneless leg of lamb, butterflied
• 4 teaspoons kosher salt
• 100 large garlic cloves
• 5 scallions, coarsely chopped
• 1 3/4 cups coarsely chopped yellow onion (from 1 large onion)
• 1 large celery stalk, coarsely chopped
• 1 (3-in.) piece unpeeled ginger, coarsely chopped
• 1 cup soy sauce
• 1/2 cup toasted sesame oil
• Cooking spray
• 3 tablespoons chopped fresh cilantro leaves
• 3 tablespoons finely chopped salted peanuts
• 3/4 teaspoon coarse sea salt (such as Maldon)
• 10 lime wedges (from 3 limes)

1. Place leg of lamb on a large cutting board. Butterfly and open any parts of the lamb thicker than 1 inch. Sprinkle evenly with kosher salt.
2. Process garlic, scallions, yellow onion, celery, and ginger in a food processor until very finely chopped, about 10 seconds. Add soy sauce and sesame oil; pulse to combine.
3. Place lamb in a large baking dish; top with soy sauce mixture, and rub evenly over lamb. Cover, and refrigerate 12 to 16 hours, turning occasionally.
4. Preheat a gas grill to high (450u0b0F to 500u0b0F) on 1 side. Remove lamb from marinade, wiping off excess and discarding marinade. Place lamb on grill racks coated with cooking spray over lit side of grill. Cook until grill marks are well-formed, 8 minutes. Flip and grill until a thermometer inserted into thickest portion registers 120u0b0F, another 8 minutes. If lamb starts to get too dark, transfer meat to unlit side of grill to finish cooking. Remove from grill; let rest 15 minutes.
5. Slice lamb against the grain, and arrange on a platter. Sprinkle with cilantro, peanuts, and salt; serve with lime wedges.

lamb, kosher salt, garlic, scallions, yellow onion, celery stalk, ginger, soy sauce, sesame oil, cooking spray, cilantro, peanuts, coarse sea salt, lime

Taken from www.myrecipes.com/recipe/umami-grilled-leg-of-lamb (may not work)