The lamb needs to marinate for a least eight hours, so start the recipe ahead of time. This menu is nice with light red wine, like Beaujolais. Purchase your favorite cookies and some top-notch ice cream to make home-made ice cream sandwiches; it's as easy as placing a scoop of ice cream onto a cookie and topping it with another cookie. Freeze the sandwiches until you're ready to indulge.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Combine first 8 ingredients in blender. Puree until rosemary is completely ground, about 3 minutes.
Step 2
Place lamb in large glass baking dish with 2-inch high sides. Pour marinade over lamb, making certain all parts of lamb are covered with marinade. Cover; chill at least 8 hours or overnight. Let stand 2 hours at room temperature before cooking.
Step 3
Prepare barbecue (medium-high heat). Remove lamb from marinade. Sprinkle both sides of lamb generously with salt and pepper. Grill lamb until brown and crusty on outside and thermometer inserted into thickest part registers 130°F for medium-rare, turning occasionally, about 20 minutes. Transfer to platter and tent with foil. Let stand 10 minutes. Cut on diagonal into thin slices.
