Butterflied Leg Of Lamb With Lots Of Garlic And Rosemary - cooking recipe

Ingredients

6 -7 lbs leg of lamb, boned and butterflied by the butcher
For the marinade
3/4 cup olive oil
1/2 cup red wine
1/4 cup balsamic vinegar
1/3 cup minced fresh rosemary
1/4 cup minced fresh thyme
2 tablespoons honey mustard
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons anchovy paste
10 garlic cloves, crushed
kosher salt
fresh ground pepper

Preparation

Trim any excess fat from the lamb and place it in a 9-by-13-inch nonreactive pan.
Whisk together all the marinade ingredients in a bowl.
Scoop out and reserve 1/4 cup of the marinade and pour the remainder over the lamb.
Massage into meat.
Cover and refrigerate overnight.
Remove the meat from the refrigerator and allow to come to room temperature.
Preheat grill to medium heat.
Place the lamb on the grill rack and cook, turning once and basting frequently with the reserved 1/4 cup marinade, for 15 to 18 minutes on each side for medium-rare.
My favorite!
Transfer to a platter, season with salt and pepper, and tent with aluminum foil.
Let rest for 10 minutes before slicing, then place on a cutting board and slice thinly.
Serve immediately.