Grilled Butterflied Leg of Lamb Recipe | Traeger Grills

Ingredients

• 1 Whole Lemons, Juiced and Rinds Reserved
• 1/4 Cup red wine vinegar
• 4 Clove garlic, minced
• 2 1/2 Teaspoon rosemary, minced
• 1 Teaspoon thyme
• 1 Teaspoon Salt
• 1 Teaspoon Ground black pepper
• 1 Cup olive oil
• 5 Pound (4-5 lb) leg of lamb, butterflied and boneless
• 1 Whole onion, sliced into rings