Grillad lammstek med citron-vitlöksmarinad

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1. 1
   Combine ½ cup extra-virgin olive oil, ¼ cup freshly squeezed lemon juice, 4 garlic cloves, finely chopped, 1 Tbsp. dried oregano, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. freshly ground black pepper in sealable plastic bag. Add 1 (4½–5 lb.) butterflied boneless leg of lamb, trimmed of fat, and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag occasionally, at least 8 hours and up to 24.
2. 2
   Remove lamb from refrigerator about 1 hour before grilling. Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
3. 3
   Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125–128°F, 8–14 minutes total for medium-rare, or to your desired doneness.
4. 4
   Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.)
5. 5
   Grill extra lemons, halved, cut side down, over direct heat until lightly charred and juices start to caramelize about 4 minutes.
6. 6
   Cut lamb across the grain into slices and serve with grilled lemons for squeezing. Do ahead: Lamb can be marinated up to 24 hours ahead; keep chilled. Editor’s note: This recipe for grilled leg of lamb was first printed in the May 2006 issue of ‘Gourmet’ as ‘Grilled Marinated Leg of Lamb.’ Head this way for more of our best recipes for the grill →