Barbecued Balsamic Butterflied Lamb

written by BBQ & Grilling Recipes | June 30, 2021

Ingredients

1/4 cup balsamic vinegar
1/3 cup olive oil
2 tbsp rosemary leaves (coarsely chopped fresh)
3 lbs leg of lamb (boneless, butterflied)

Directions

Combine the vinegar, oil and rosemary in a large shallow dish. Add the lamb and turn to coat in the marinade. Cover and refrigerate for 3 hours.

Preheat the grill for indirect heat grilling. Place the lamb and marinade in oiled disposable aluminum baking dish. Cook the lamb in a covered grill over indirect heat, for about 1 1/2 hours or until cooked to desired doneness.

Let stand, loosely covered with foil, for 15 minutes then slice thinly.