Boneless leg of lamb

I have a new favourite dressed up dinner. In America, we really don't eat enough lamb. It seems pretty fancy to serve lamb. A special occasion, even. Lamb is my new fave. Grilled boneless leg of lamb, that is (modified from Serious Barbecue, natch).

Pick up a boneless leg of lamb from your butcher. Get them to butterfly it for you (basically, they cut it in a way so that you can unroll it into one strip of meat that can be grilled quickly). It's better thinner, because you get a nicer ratio of rub/marinade to meat.

Morning of, prepare the marinade:

2 cups extra virgin olive oil

½ cup red wine vinegar

1 ½ tsp fresh chopped rosemary leaves

1 tbsp sugar

30 garlic cloves

5 medium shallots, peeled and sliced

2 tsp fresh chopped thyme leaves

Chop the herbs. Mix the sugar, oil and vinegar, and pour over the meat, the glorious, beautiful, meat.

Toss the herbs, shallots and garlic on the lamb, and marinate, covered in the fridge, for 6-12 hours.

Flip the lamb a few times during the marinatification. Garlicky delicious smell drives me nuts, I want to gnaw on that raw lamb, but don't! Not time yet.

Before dinner, pull the lamb out of the fridge, wipe off the chunks of herbs and pat down the lamb. Rub the dried off lamb all over with:

¼ cup Chimayo or Hatch chile powder

1 ½ tbsp garlic powder

½ tbsp salt

2 tbsp fresh ground black pepper

1 tsp cumin

1 tsp cayenne

Light the fire, get a decent hot grill (not screaming hot, but pretty hot). While heating up the grill, prepare the glaze:

½ cup honey

2 tbsp red wine vinegar

¼ cup coarsely chopped flat-leaf parsley

Okay, the grilling goes fast, but here we go. Place the meat on the grill, fat side down. If the grill is too hot, you'll have an immediate flareup. Don't use a grill that's too hot. Set a heavy cast-iron pan on top of the lamb to flatten it out.

Grill fat-side down for 15 minutes. Flip, place the cast iron pan on top of the lamb, and grill the other side for 10 minutes.

Brush the glaze on, and grill 2-10 more minutes (depending on how you like it done), flipping twice during the grilling, and brushing more glaze on. Place the lamb on a cutting board that has a bit of extra-virgin olive oil and fresh lemon juice drizzled on it. Let rest 10 minutes, slice and serve.

Delish. The marinade/rub/glaze mix makes for a really delicious mixture of flavours. What a nice dinner to make, that doesn't take a ton of time to throw together.

Serve with: