Marinated Grilled Lamb

• 1/4 cup lemon juice
• 1/4 cup dry white wine or chicken broth
• 3 tablespoons olive oil
• 8 garlic cloves, minced
• 3 tablespoons minced fresh rosemary
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh oregano
• 1 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 1 boneless leg of lamb (3 to 4 pounds), trimmed and untied
• 1 sprig fresh rosemary
• Additional salt and pepper

1. In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours.
2. Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper.
3. Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.

lemon juice, white wine, olive oil, garlic, fresh rosemary, thyme, fresh oregano, salt, ground pepper, lamb, rosemary, salt

Taken from www.tasteofhome.com/recipes/marinated-grilled-lamb/ (may not work)