Grilled Leg of Lamb | Saveur

Grilled Leg of Lamb | Saveur

www.saveur.com

Andreas Xerakia, a Greek-born resident of New York City, slow-roasts a whole lamb every year for his family's celebratory Easter dinner. Here's a smaller, more streamlined version of that dish.

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Ingredients

  • 1 (4–5-lb.) boneless leg of lamb
  • 1 lemon, halved
  • 4 tbsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. minced fresh rosemary leaves
  • 10 cloves garlic, roughly chopped

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