And speaking of price, this small 2.18 pound boneless leg of lamb was on special and cost $15.24. Comparing prices for pork roast and beef roast this was a good deal. Judging by it's raw state I guesstimate that it will feed 4-6 people a nice portion.
- 1 boneless leg of lamb (about 2 lbs.)
- 1/4 cup fresh rosemary - chopped*
- 8 cloves garlic - peeled
- 2 tbsp. lemon juice (fresh preferably)
- 2 tbsp. paprika
- 1 tsp. black pepper
- 1 tsp. salt
- 2 - 3 tbsp. olive oil
- In a food processor place all of the ingredients and puree until smooth. Use the 2 tbsp. olive oil to start then add a 3rd tablespoon if necessary.
- Rub the paste all over the boneless leg of lamb and marinate in the refrigerator for at least 1 hour up to 24 hours.
- Remove the lamb from the refrigerator at least 30 minutes prior to grilling.
- Grill all sides over medium high heat for about 7 minutes per side to sear the meat.
- Continue cooking for another 30 minutes on the cooler side of the grill and with an instant read thermometer check the temperature in the thickest part of the meat. Grill for another 20 minutes or longer for the doneness you desire. The cooking temperature below will help guide you.
Cooking Temperatures for Lamb:Rare: 120-130 °F (48-54 °C) Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting.
Medium-rare: 130-140 °F (54-60 °C) Internal appearance lighter red; very moist with warm juices. Approximate cooking and resting time: 25-30 min./lb.. plus 8-10 min. resting.
Medium (with a touch of pink): 140-150 °F (60-66 °C) Internal appearance pink red color; moist with clear pink juice. Approximate cooking and resting time: 30-35 min./lb. plus 8-10 min. resting.
Well-done: 150-165 °F (66-74 °C) Internal appearance no pink or red, slightly moist with clear juices.
-------more photos later on--------