Bernstein's Butterflied Leg Of Lamb

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 1 (4 lb) boneless leg of lamb
• 2 tablespoons dried rosemary
• 1 (14 ounce) bottle bernstein's italian dressing

Recipe

• 1 purchase boneless butterflied leg of lamb or have butcher bone lamb and slit lengthwise to spread it flat (like a thick steak; do not pound or flatten) trim away fat layer to within 1/8 inch.
• 2 sprinkle liberally with rosemary and place in 2 gallon zipper bag with bernstein's italian dressing; close bag and place flat on large pan; refrigerate at least 24 hours; turn every few hours to insure that lamb is evenly marinated.
• 3 remove lamb from bag, reserving marinade. place meat fat-side up on grill over hot coals or on gas grill at 400 degrees f. have a squirt bottle of water handy to douse flame-ups. grill to desired doneness basting with remaining dressing during first 20 minutes; discard remaining marinade; turn lamb once to brown both sides (about 30-40 minutes total cooking time).
• 4 remove from grill to carving board and carve across the grain into slices (doneness will vary from medium rare at thickest part to well done at thinnest part).