| INGREDIENTS |
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8 lb Leg of lamb; trimmed of fat,
Boned and butterflied
1/2 c Fresh lemon juice
6 Garlic cloves; chopped fine
2 tb Chopped fresh thyme leaves
2 tb Chopped fresh oregano leaves
3 tb Chopped fresh rosemary
-leaves
1 1/2 tb Coarse salt
1/2 c Extra-virgin olive oil
Freshly-ground black pepper;
-to taste
Exotic Chutney; see * Note
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| INSTRUCTIONS |
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* Note: See the "Exotic Chutney" recipe which is included in this
collection.
Start by placing the leg of lamb in a zip lock bag. In a bowl whisk
together the remaining ingredients and pour it into the bag with the lamb.
Shake the bag well and allow to sit refrigerated for at least 8 hours and
up to 1 day. Preheat your grill. Remove the lamb from the bag and discard
the marinade. Grill the lamb, 5 to 6 inches from the coals, 10 minutes on
each side. The thinner parts of the lamb will be medium-rare and the
thicker parts will be rare. Allow the lamb to cool to room temperature and
serve with the Exotic Chutney on the side. This recipe yields 8 servings.
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