Broiled Leg of Lamb

Broiling kind of went out of style in the 80s, in favor of grilling. While it does not add the charred smoky flavor of grilling, broiling is much simpler, especially if you live in an apartment without an outdoor space! You can of course grill the lamb; just do it over a medium-hot grill for about 8 minutes per side. Farro Risotto with Mint and Feta is the recipe I created to go along with this lamb; it's a play on the classic "lamb with mint jelly" and also a nod to theis recipes Mediterranean origins.

Juice of 1 lemon (about 1/4 cup)
3 fresh rosemary sprigs, chopped
1/2 cup extra-virgin olive oil
1 butterflied boneless leg of lamb, about 4 pounds
3 garlic cloves, thinly sliced
Salt and pepper to taste

In a zip-top plastic bag, combine the lemon juice, rosemary, olive oil, and 1 tablespoon salt. Knead to mix, then add the lamb and knead the bag a little to coat the lamb. Refrigerate at least 3 hours, but overnight is best.

Preheat the broiler. Remove the lamb from the marinade and brush off any excess marinade. Make slits in leg of lamb, about 1/4-inch deep and about 1/2 inch apart. Stick a slice of garlic into each slit. Season with salt and pepper. Place the lamb under the broiler (it should be about 4 inches from the heat source) and broil for about 7 minutes on each side, until medium-rare.

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