Elko Leg Of Lamb - cooking recipe

Ingredients

marinade
1/2 cup olive oil
1/2 cup dry sherry
1/2 medium onion, minced
6 plump garlic cloves, minced
3 bay leaves, crumbled
2 tablespoons dried tarragon, can use 1/4 cup fresh tarragon, minced
1 teaspoon kosher salt, can use any coarse salt
for the lamb
4 1/2 - 5 lbs leg of lamb, boned, butterflied, pounded to a uniform thickness about 1 1/2 inches
fresh tarragon sprig, for garnish (optional)

Preparation

At least 4 hours and up to the night before you plan to grill, prepare the marinade, combining all the ingredients in a small bowl.
Coat the lamb with the marinade and wrap it in plastic and refrigerate.
Remove lamb from refrigerator, drain the marinade, and discard it.
Blot the lamb or excess moisture and let it sit covered at room temperature for about 45 minutes.
Fire up the grill for a 2 level fire capable of cooking first on high heat and then on medium heat.
Grill the lamb uncovered over high heat for 2 1/2 to 3 minutes per side.
Move the lamb to medium heat, turning it again.
Continue grilling for 12 to 16 minutes for rare to medium rare donesss, turning at least 2 more times.
Turn more often if juice begins to form on the surface.
If grilling covered, sear both sides of the meat first on high heat uncovered for 2 1/2 to 3 minutes; finish cooking with the cover on over medium heat for 10 to 13 minutes, turning once midway.
Serve the lamb hot.