Instructions

• In a mixing bowl whisk together 1/2 cup extra virgin olive oil, the zest of 1/2 lemon, the juice of 1 lemon, 4 cloves minced garlic, 2 tablespoons minced rosemary, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until combined.
• Pour the marinade into a large 2-gallon zip-top bag (or a large marinating bucket). Add the 5-pound boneless leg of lamb, seal the bag, and move the lamb around in the bag so it is fully coated with the marinade.
• Place the sealed bag in a 9x13-inch baking dish and refrigerate. The dish will catch any leaks. Refrigerate the lamb in the marinade for at least 8 hours.
• When you are ready to cook, remove the lamb from the refrigerator and leave it at room temperature for about 1 hour while you preheat the grill to medium heat.
• Remove the lamb from the bag and allow excess marinade to drip off. Pat the lamb dry with paper towels if you prefer a better sear.
• Grill the lamb over medium heat, turning as needed, until a meat thermometer inserted into the thickest part reads 130°F for medium doneness.
• Transfer the lamb to a platter, loosely tent with foil, and let it rest for at least 15 minutes to retain juices.
• After resting, slice the lamb against the grain and serve.