Butterflied Leg Of Lamb With Rosemary

* Exported from MasterCook II *

Butterflied Leg Of Lamb With Rosemary

Recipe By : Bon Appitit June 1996
Serving Size : 6 Preparation Time :0:00
Categories : BbqGrilledSmoked Lamb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Cup dry red wine
1/2 Cup extra-virgin olive oil
1/3 Cup coarse-grained mustard
1/4 Cup red wine vinegar
4 Tablespoons fresh rosemary leaves
2 Tablespoons drained green peppercorns
1 Tablespoon dried oregano
2 Large garlic cloves
1 leg of lamb, boned, butterflied, trimmed o
fat -- about 4 to 5 lbs


Combine the wine,oil,mustard,vinegar,rosemary leaves,peppercorns,
oregano,and garlic in blender. Puree for 3 minutes or until rosemary
is completely ground.
Place lamb in large glass baking dish with 2-inch high sides. Pour
marinade over lamb, cover completely and evenly.Cover; chill at least
8 hours or overnight. Let stand 2 hours at room temperature before
cooking.

Prepare barbecue (medium-high heat). Remove lamb from marinade.
Sprinkle generously with salt and pepper. Grill turning
occasionally,lamb until brown and crusty on outside and thermometer
inserted into thickest part registers 130 F for medium-rare., Transfer
to platter and tent with foil. Let stand 10 minutes. Cut on
diagonal into thin slices.

6 Servings Bon Appitit June 1996


- - - - - - - - - - - - - - - - - -