Grilled leg of lamb butterlfyed and covered in a herb mixture. Taste best if you let the lamb marinade over night.
- apple cider vinegar
- kosher salt
- leg of lamb
- lemon peel zested
- mint leaves
- olive oil
- yellow onion
Butterfly the leg of lamb
Put onion, garlic, rosemary, mint, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine.
Sprinkle a generous amount of salt and pepper over the lamb. Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat. Seal the bag and refrigerate for 1 to 2 hours, best if you can do it over night
Remove lamb from refrigerator and let come to room temperature
Grill on the grill over indirect heat for 35 minutes or till it reaches an internal temperature of 135 degrees for rare.