Herbed Marinated Leg Of Lamb
|Lamb leg||6 Pound (1 Whole)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Finely snipped parsley||2 Tablespoon|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Dried basil||1⁄2 Teaspoon, crushed|
|Dried tarragon||1⁄4 Teaspoon, crushed|
Have meatman bone leg of lamb and slit lengthwise so you can spread it flat on grill like a thick steak.
Combine lemon juice, oil, onion, parsley, salt, thyme, basil, and tarragon.
Place lamb in large plastic bag set in deep bowl.
Pour lemon juice mixture over lamb; close bag.
Refrigerate 4 to 6 hours, turning bag occasionally to coat lamb evenly.
Drain lamb, reserving marinade.
Insert two long skewers through meat at right angles making a +, or place meat in a wire grill basket.
Grill over medium coals, turning every 15 minutes, till desired doneness, about 1 1/2 hours for medium or 2 hours for well-done.
Baste frequently with reserved marinade.
Place lamb on carving board; remove from basket or remove skewers.
Cut lamb across grain into thin slices.