By firing up your lamb on the grill, you’ll free up your oven for side dishes. Be sure to do it right, though, by butterflying it so it’s a uniform thickness. (Your butcher can do this easily for you.) Another bonus: Our sauce is oil-free, which cuts about 1,000 calories. You’re welcome.



  • 2 lemons
  • 2 Tbsp fresh rosemary
  • 8 garlic cloves, peeled
  • 1 Tbsp salt
  • 1 boneless leg of lamb (about 6 lbs), butterflied


  1. In a food processor, puree lemons—skin and all—with rosemary, garlic, and salt to a paste. Rub the paste into the lamb and let sit in the refrigerator for at least 6 hours, preferably overnight.
  2. Heat a charcoal or gas grill to medium-high.
  3. Laying the lamb flat, grill until an instant-read thermometer inserted into the thickest part reads 125°F (about 15 minutes per side), then remove to a platter. (Alternately, roast the lamb uncovered in a 425°F oven for about 45 minutes.)
  4. Loosely cover with foil and let rest for 20 minutes.
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