Recipe(tried): Ed's Grilled Butterflied Leg of Lamb - Last night we grilled lamb indoors using dh's recipe!

Last night we had the most delicious grilled butterfied lamb I had to share it with you all. I marinated it all day using my DH's fab recipe. I took it out of the fridge 2 hours prior to grilling to come to somewhat room temp and went to start the grill but discovered we were out of propane. I just didn't feel up to the charcoal ordeal so I got out the grill pan for the stove top. I seared it on both sides and turned down the heat then used the top of the panini pan to weight the lamb so it cooked evenly. I turned it a couple of times and it cooked beautifully and quickly. I served it with sliced tomatoes topped with minced green onions and an herbed vinaigrette, and wild mushroom risotto. Yum! Oh, and we shared a bottle of Evans & Tate Cabernet.

ED'S GRILLED BUTTERFLIED LEG OF LAMB

1 1/2 heads of garlic, peeled and chopped
juice of 2 lemons
3 tbsp red wine vinegar
1/2 cup chopped fresh parsley
6 to 7 sprigs fresh rosemary
1 1/2 tbsp dried thyme or a few sprigs fresh mint
kosher salt and fresh ground pepper
olive oil

Blend into course goop, spread on lamb, cover and refrigerate.

Take lamb out of refrigerator and bring to room temperature prior to grilling.

On a very hot grill sear lamb then cook covered at medium careful not to scorch.