Ingredients
- 1/4 cup (50 mL) chopped fresh parsley
- 1 tsp (5 mL) grated lemon rind
- 1/4 cup (50 mL) lemon juice
- 3 tbsp (50 mL) olive oil
- 4 cloves garlic, minced
- 1 tbsp (15 mL) chopped fresh marjoram (or 1 tsp/5 mL dried)
- 2 tsp (10 mL) caraway seeds, crushed
- 1/4 tsp (1 mL) each salt and pepper
- 1 butterflied leg of lamb (about 2-1/2 lb/1.25 kg)
- 2 slices bacon, chopped
Steps
- In large bowl, combine parsley, lemon rind and juice, oil, garlic, marjoram, caraway seeds, salt and pepper; set aside.
- Trim fat from lamb. Cut slits all over lamb; insert bacon piece in each. Add to marinade, turning to coat. Cover and refrigerate, turning occasionally, for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)
- Place lamb on greased grill over medium-high heat; close lid and cook, turning once, for 20 to 30 minutes or until meat thermometer registers 140°F (60°C) for rare or until desired doneness.
- Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing thinly across the grain. Serve with any accumulated juices.
