Leg of Lamb with Lemon-Bay Marinade
- 2/3 cup olive oil
- Juice of 3 lemons
- 3 lemons, thinly sliced
- 8 garlic cloves, bruised
- 2 bay leaves
- 2 Tbs. fresh thyme leaves or 8 thyme sprigs,
each 6 inches long
- 2 Tbs. peppercorns, bruised
- 2 Tbs. coriander seeds, bruised
- 1 1/2 tsp. salt
- 1 leg of lamb, 6 to 7 lb., boned and butterflied
Prepare a medium-hot fire in a grill. Remove the lamb from the marinade and place on the grill rack about 8 inches above the fire. Grill until deeply browned on one side, about 10 minutes, being careful the meat does not burn. Turn and grill until deeply browned on the other side, or until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium-rare or 135°F for medium, 20 to 25 minutes more. Transfer the lamb to a carving board or platter and cover loosely with aluminum foil. Let rest for 10 minutes.
To serve, cut the lamb across the grain into thin slices and arrange on a warmed platter. Serve immediately, spooning some of the accumulated juices over each portion.