Grilled Leg of Lamb

Lamb is not one of my favorite meats to put it mildly, but I do enjoy this one.

Remove bone and butterfly a fresh leg of lamb or have the butcher do it for you.  This will serve 6 to 8 people.

 
3 ½ to 4 pound leg of lamb
2 tablespoons dried oregano, rosemary or tarragon,
   crushed
6 cloves of garlic, minced		         ½ cup olive oil
        ½ cup red wine vinegar or lemon juice
         1 teaspoon salt
¼ to ½ teaspoon black pepper

Mix herbs, garlic, oil, vinegar or lemon juice, salt and pepper and place in heavy plastic bag large enough to hold the lamb.  Put lamb in bag, close bag tightly and work with your hands to cover the lamb all around with marinade.  Refrigerate and allow to marinate overnight, turning at least once.  

Grill over flame for 5 minutes on a side then over indirect heat.   Turn and baste with marinade frequently, about 30 to 35 minutes until browned and done to your taste (an internal temperature of 125 to 130 ° for medium rare).  Slice and serve hot.
 

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© 2006
Carleta S. Vineys