Ingredients
Instructions
- 0 servings
- 1Season lamb with salt and pepper. Crush garlic and trim rosemary. Combine lamb in a bag with the lemon juice, garlic, rosemary, and olive oil. Let marinade 2-4 hours.
- 2Heat grill on high and remove lamb form the fridge to come up to room temperature. Grill lamb 5 minutes per side. Turn off heat and leave lamb on the still hot grill with the lid down to finish cooking cooking, 8 minutes.
- 3Rest the lamb 5 minutes before slicing.