Ingredients
1/4 cup lemon juice1/4 cup dry white wine or chicken broth3 tablespoons olive oil8 garlic cloves, minced3 tablespoons minced fresh rosemary1 tablespoon minced fresh thyme1 tablespoon minced fresh oregano1 teaspoon salt1/2 teaspoon coarsely ground pepper1 boneless leg of lamb (3 to 4 pounds), trimmed and untied1 sprig fresh rosemaryAdditional salt and pepper
Preparation
In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours.
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.
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 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.
