Butterflied Leg of Lamb | Recipe Cloud App

Ingredients

• 1 sprig fresh rosemary or 1 teaspoon dried leaves
• 6 garlic cloves
• 2 teaspoons coarse sea salt
• 6 tablespoons extra virgin olive oil, divided use
• Juice of 1 lemon
• 1 teaspoon freshly ground black pepper
• 1 leg of lamb, between 4 and 5 pounds, butterflied and trimmed of excess fat