By firing up your lamb on the grill, you’ll free up your oven for side dishes. Be sure to do it right, though, by butterflying it so it’s a uniform thickness. (Your butcher can do this easily for you.) Another bonus: Our sauce is oil-free, which cuts about 1,000 calories. You’re welcome.

 

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>2 lemons</li>
                                            <li>2 Tbsp fresh rosemary</li>
                                            <li>8 garlic cloves, peeled</li>
                                            <li>1 Tbsp salt</li>
                                            <li>1 boneless leg of lamb (about 6 lbs), butterflied</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>In a food processor, puree lemons—skin and all—with rosemary, garlic, and salt to a paste. Rub the paste into the lamb and let sit in the refrigerator for at least 6 hours, preferably overnight. </li>
                                    <li>Heat a charcoal or gas grill to medium-high. </li>
                                    <li>Laying the lamb flat, grill until an instant-read thermometer inserted into the thickest part reads 125°F (about 15 minutes per side), then remove to a platter. (Alternately, roast the lamb uncovered in a 425°F oven for about 45 minutes.)</li>
                                    <li> Loosely cover with foil and let rest for 20 minutes.</li>

<h5 class="post-actions__title">Want a copy on the go?</h5>

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