Yields
8 servings
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ingredients
¼
cup chopped fresh parsley
1
tsp grated lemon rind
¼
cup lemon juice
3
Tbsp extra-virgin olive oil
4
clove garlic, minced
1
Tbsp chopped fresh marjoram (or 1 tsp dried)
tsp caraway seeds, crushed
¼
tsp each salt and pepper
1
butterflied leg of lamb (about 2 ½ lb)
4
slices pancetta, chopped
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directions
Step 1
In large bowl, combine parsley, lemon rind and juice, oil, garlic, marjoram, caraway seeds, salt and pepper; set aside.
Step 2
Trim fat from lamb. Cut slits all over lamb; insert pancetta piece in each. Add to marinade, turning to coat. Cover and refrigerate, turning occasionally, for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Step 3
Place lamb on greased grill over medium-high heat; close lid and grill, turning once, until meat thermometer registers 140°F for rare, 20 to 30 minutes, or until desired doneness.
Step 4
Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing thinly across the grain. Serve with any accumulated juices.