Grilled Leg Of Lamb
|Lean leg lamb||7 1⁄2 Pound|
|French salad dressing||8 Ounce|
Trim excess far from leg of lomb.
Combine next 4 ingredients in a large dish or roasting pan.
Place leg of lamb in marinade, turning to coat well.
Cover and refrigerate 8 hours or overnight, turning occasionally.
Remove leg of lamb, reserving marinade.
Insert 2 long skewers through meat at right angles, making an X, or place meat in a wire broiler basket.
Grill over medium coals 2 hours and 15 minutes for medium-rare or until desired degree of doneness; turn lamb every 15 minutes, and baste frequently with reserved marinade.
Transfer leg of lamb to a warm serving platter.
Let stand 10 minutes before cutting across grain into thin slices.