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Zesty Lemon Leg of Lamb with Goat Cheese

Makes 6 servings

Prep time: 15 minutes, Marinating time: about 2 hours, Grilling time: 25 to 30 minutes

• 1 boneless leg of lamb, 3 to 3-1/4 pounds, butterflied
• 1/2 cup dry red wine
• 2 tablespoons fresh lemon juice
• 1/4 cup extra virgin olive oil, divided
• 3 tablespoons Weber® Grill Creations® Zesty Lemon Grill Seasoning , divided
• 1/2 cup crumbled goat cheese
• 1 tablespoon coarsely chopped fresh Italian parsley

Carefully remove any excess fat and sinew from both sides of the lamb and lay it, fat side down, on a flat surface. It should be 1 to 1-1/2 inches thick. If necessary, make lengthwise cuts through any thicker parts, cutting about halfway through the meat, then push the cuts open.

In a large, resealable plastic bag mix the wine, lemon juice, 2 tablespoons of the oil, and 1 tablespoon of the seasoning. Add the lamb. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for about 2 hours, turning the bag occasionally.

Remove the lamb from the bag and let the excess liquid drip back into the bag. Discard the marinade. Lightly coat the lamb the on both sides with the remaining 2 tablespoons oil. Evenly coat with the remaining 2 tablespoons of seasoning, pressing the spices into the meat. Let the lamb sit at room temperature for 20 to 30 minutes before grilling.

Sear the lamb over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until browned on both sides, about 10 minutes, turning as necessary (if flare-ups occur, move the lamb temporarily over indirect medium heat). Then move the lamb over indirect medium heat and continue to cook, with the lid closed as much as possible, until it reaches your desired doneness, 15 to 20 minutes for medium rare. Remove the lamb from the grill and let rest for about 5 minutes. Cut the meat crosswise into 1/2-inch slices and serve warm with the cheese and parsley scattered on top.

Tip: If one section of the leg of lamb is considerably thicker than the rest, cut it off and grill it separately.

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