3 cloves garlic, minced 1/2 teaspoon of grated lemon rind 1/2 teaspoon of dried crushed rosemary or 1 tablespoon of chopped fresh 1/4 teaspoon of freshly ground pepper 2 tablespoons of lemon juice 2 tablespoons of olive or vegetable oil one 3 pound boned & butterflied leg of lamb*
In a small bowl or food processor, combine the garlic, lemon rind, rosemary, pepper and lemon juice. Gradually pour in oil and mix until blended. Trim any visible fat from lamb. Place the lamb in a shallow dish, pour marinade over, turning to coat both sides. Cover and let stand at room temperature for 1 to 2 hours or refrigerate overnight (bring to room temperature before cooking). Remove lamb from marinade, reserving marinade. On greased grill 4 inches from hot coals (at high setting if using a gas grill), or under broiler, grill or broil lamb for 15 minutes, brushing with marinade several times. Turn and cook for 12 minutes longer or until meat is pink inside. Remove from heat and let stand for 10 minutes. To serve, slice thinly across the grain. Makes 8 servings
* Butterflied legs of lamb are boned then cut open, but not all the way through, so the meat can be spread apart like two butterfly wings. Be sure to trim all fat from lamb
196 calories 10 g fat 88 mg cholesterol 63 mg sodium 26 g protein 1 g carbohydrate
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