• 1 (4- to 5-pound) boneless leg of lamb, not butterflied
  • 1/4 cup extra-virgin olive oil
  • 8 large garlic cloves, smashed and coarsely chopped
  • 2 tablespoons minced fresh rosemary
  • Kosher salt
  • Freshly ground black pepper


  1. Spread the lamb on a work surface. With a boning or paring knife, cut between the muscles and separate them using your fingers. Trim away any excess fat and gristle.

  2. In a large, shallow dish, combine the olive oil, garlic, and rosemary. Add the lamb and turn to coat. Cover with plastic wrap; refrigerate at least 2 hours or up to 12 hours, turning a few times. Let stand at room temperature for 1 hour before grilling.

  3. Preheat grill to high (450°F to 500°F).

  4. Season the lamb with salt and pepper; do not scrape off the garlic or rosemary. Place lamb on oiled grates; grill, uncovered, turning often, until an instant-read thermometer inserted in each piece registers 125°F to 130°F for medium rare. The times will vary according to the size and shape of the lamb leg, anywhere from 8 minutes for a 6-ounce piece to 20 minutes for a 1 1/2-pound piece.

  5. Transfer the lamb to a carving board as each one is done. Cover loosely with foil and let rest for 15 minutes. Thinly slice the lamb and serve.

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