Butterflied Leg of Lamb

1. Trim excess fat and remove silver skin from lamb.

2. Butterfly the leg so it lays flat and even.

3. Marinate overnight with grated garlic, lemon zest and juice, fresh rosemary, and heavy hand of seasoning.

4. Preheat grill to 300–325°F.

5. Build a two-zone fire using cherry and oak wood.

6. Place lamb on the indirect side of the grill.

7. Cook until desired doneness (about 125–130°F for medium-rare).

8. Move over direct heat to finish with a quick char.

9. Rest 10–15 minutes.

10. Slice against the grain and serve.