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In this recipe we sear the lamb first, on both sides, grilling on high heat for a short amount of time. Then we cook the lamb on lower heat until it is cooked through. In our opinion, the only way to eat lamb is medium rare or rare. There is nothing more depressing than dried-out, over-cooked lamb. For this reason it is essential that you use a meat thermometer to test the internal temperature of the roast.
1/2 onion
4 cloves garlic, peeled
2 Tbsp fresh rosemary leaves, or 1 Tbsp dried
Zest of 1 lemon
1 Tbsp apple cider vinegar
2 Tbsp olive oil
Kosher salt and freshly ground black pepper
1 boneless leg of lamb, 5 to 6 pounds, butterflied
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1st Keep
 tihleigh
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 Nickiem
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