Grilling Tips

Butterflied Leg (4-7 lbs): 35 to 45 minutes

Loin Chops: (1" thick): 8 to 10 minutes

Cubes for Kebobs (1" pieces): 7 to 12 minutes

Lamb Patties (1/2" thick): 5 to 12 minutes

Marinate leg, chops, or kebobs covered, in refrigerator from 2 to 24 hours.
Grill lamb about 4" above coals or at a medium temperature; turn occasionally.
As a general rule, it's best to keep the grill lid off for cuts that cook quickly, such as chops, so you can monitor doneness. For thicker cuts such as leg, cover the grill when the meat is not directly over the coals.
Allow lamb to rest before serving so juices can settle-5 minutes for chops; 10 to 15 minutes for large, thicker cuts. As lamb rests, the internal temperature rises 5-10 degress.
Serve chops and kebobs at an internal temperature of 145 degress (medium-rare) and burgers at 160 degress (medium). For most accurate results, use a thermometer to check temperature.