Herb Butterflied Leg of Lamb
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INGREDIENTS 1 (6 to 8 pound) leg of lamb, boned and butterflied
1/3 cup olive oil
1/3 cup lemon juice
1/4 cup dry sherry, optional
1/4 cup water
2 tablespoons finely chopped shallot or green onion
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemaryTrim fat from leg of lamb.
FOR MARINADE - In a small bowl combine oil, lemon juice, sherry, water, shallot or green onion, oregano and rosemary. Place lamb in a shallow baking dish; pour marinade over lamb. Cover and marinate in the refrigerator for at least 8 hours or overnight, turning occasionally. Drain lamb, reserving marinade.
Place lamb on grill rack directly over moderate coals. Grill 4 inches from coals for 40 to 50 minutes or to desired doneness, turning every 15 minutes and brushing with marinade. (Or, broil 4 to 5 inches from heat for 50 to 65 minutes, turning every 15 minutes and brushing with marinade).
Makes 24 servings
*NOTE - Have butcher bone leg of lamb,then slit leg lengthwise and spread flat.