GRILLED LAMB LONDON BROIL

Serves 2-3

1-1/2 lb boneless, trimmed lamb from the leg
1-1/2 tsp rosemary, fresh, chopped
1/4 tsp ground pepper
1/4 tsp salt
1 tbsp lemon juice
3 tbsp olive oil
1 garlic clove, sliced

Trim the lamb, removing all silverskin and any thick pieces of fat. If necessary, butterfly the pieces of meat so that the meat is about 1 inch thick.

Combine the chopped rosemary, pepper, salt, lemon juice, olive oil and sliced garlic in a large zipper bag. Add the trimmed meat to the bag and coat the meat on all sides with the mixture. Marinate the meat 3-8 hours, refrigerated.

Remove the bag with the marinating meat from the refrigerator 1 hour prior to cooking.

Preheat a grill. Grill the lamb over direct heat on both sides until it is rare or medium-rare, about 5 minutes per side. Remove the lamb from the heat and let it rest in a warm place for a few minutes.

Holding a slicing knife at a sharp angle in order to make broader slices, slice the meat into very thin slices across the grain. Arrange the slices, overlapping each other like shingles, on dinner plates. Serve.