Grilled butterflied leg of lamb

A recipe with Greek influence and ideal for spring as lamb meat is best during the spring season.

1. Place onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine.
2. Sprinkle a generous amount of salt and pepper over the lamb. Place the onion marinade and lamb into a 1-gallon freezer bag. Spreading the marinade over all sides of the meat. Seal the bag and refrigerate for 1 to 2 hours
3. After the 1-2 hours, remove lamb from the refrigerator and allow it to come to room temperature, around 20 minutes. When ready to grill, remove the lamb from marinade bag.
4. Fat side down, place the lamb on the grill on the hot side of the grill
5. Sear one side for 4 minutes, flip, sear the other side for an additional 4 minutes.
6. ( if you are using a charcoal grill, move the lamb to the less hot side of the grill. Using a gas grill, lower your heat to low. Try to maintain a temperature of 300-350° F.)
7. Cover grill and let cook for 35-45 minutes ,depending on thickness, meat thermometer inserted into the thickest part of the roast registers 130° F,for medium rare
8. Place lamb on a cutting board with a well to catch the juices. Cover with foil and allow to rest for 5-10 minutes. Cut across the grain, 1/4 to 1/2 inch thick slices.
9. Serve slices on a warm platter; pouring the meat juices over the slices.