Butterfly Leg Of Lamb
|Leg of lamb||6 Pound (1 leg)|
|Garlic||2 Clove (10 gm), minced|
|Fines herbes||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Grated onion||1⁄4 Cup (4 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
Have meatman bone leg of lamb and slit lengthwise to spread it flat like a thick steak.
Lemon-Marinade-Basting Sauce: In large glass dish or baking pan thoroughly blend remaining ingredients.
Place butterfly leg in marinade.
Leave at least one hour at room temperature, or overnight in the refrigerator, turning occasionally.
Drain and save marinade.
Insert 2 long skewers through meat at right angles making an X or place meat in a wire broiler basket.
This will make for easy turning of the meat and keep meat from "curling" during cooking.
Roast over medium coals 1 1/2 to 2 hours turning every 15 minutes till medium or well done.
Baste frequently with reserved marinade.
Place meat on carving board and remove from basket or remove skewers.
Cut across grain into thin slices.