Grilled Greek Lamb

Ingredients

• 3 ¹⁄₂ lbs (1.5 kg) boneless butterflied leg of lamb
• 1 cup Greek Dressing, prepared
• 2 tbsp Greek Dressing Mix
• ³⁄₄ cup olive oil
• ¹⁄₄ cup red wine vinegar
• Sea Salt, to taste
• Black Pepper, to taste

Preparation

1. Place lamb in a large bowl and coat with Greek Dressing. Cover and refrigerate at least 8 hours, preferably overnight.
2. Remove lamb from fridge about 1 hour before cooking to bring to room temperature. Scrape excess marinade from lamb, then sprinkle with Sea Salt and Black Pepper.
3. Preheat barbecue to medium-high. Place lamb, fat-side down, on grill. Grill for 2 minutes, then turn over and continue to grill for 2 more minutes.
4. Reduce heat to medium. Grill, turning occasionally, 18–20 more minutes for medium-rare. To check for doneness, insert an instant-read thermometer into thickest part of meat. It should read 145° F (63° C). Let stand 5 minutes before slicing.