---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LAMB SANS MINT
  Categories: Meats, Usenet
       Yield: 4 servings
  
       1    Leg of lamb,
            -butterflied and
            -trimmed
       6 T  Rosemary
            Black pepper
            Green onions
       4 c  Burgundy wine
       2 c  Olive oil
     1/2 c  Lemon juice
       6    Garlic cloves, sliced
       1 T  Oregano
       1 T  Thyme
       1 c  Onion, minced
  
   Carefully trimming the fat from a butterflied leg of lamb, and and finish
   the cut, as needed, so that the lamb lies flat in a butterfly shape. A
   large butterflied leg of lamb should be no more than about 2 or 3 inches
   thick.
   
   Take a liberal amount of rosemary, crush it and rub it into the lamb.  When
   crushing it, don't turn it into dust, just break it.  Sprinkle some black
   pepper on the cut side of the meat.
   
   Combine the remaining ingredients (wine, green onions, olive oil, lemon
   juice, garlic, oregano, thyme and onion) into a marinade. Place the lamb in
   a shallow dish or bowl, cover as much as possible with the marinade, and
   marinate in a refrigerator, covered, for 4 to 24 hours.  Turn at intervals
   to marinate evenly.
   
   Grill over mesquite and charcoal on a grill with a tight-fitting lid, such
   as a Weber. Cook on one side for 25 minutes, occasionally spooning some
   leftover marinade onto the uncooked side, then turn and cook about 20 more
   minutes. cooking. Make a small cut in the thickest part of the lamb to
   check for doneness: when the center is still pink, but not raw, take the
   lamb off and prepare to serve. Remember that the lamb will continue to cook
   after you take it off the grill.
   
   Serve the lamb cut-side down (pretty side up).  Garnish with uncooked green
   onions.
   
   NOTES:
   
   *  Grilled butterflied leg of lamb -- I devised this recipe after being
   unable to find an appropriate recipe in the library. It is always well
   received, and it looks impressive far out of proportion to its difficulty.
   Because it is simple and difficult to screw up, it is perfect as the
   centerpiece for a meal with a large group or with complex side dishes.
   Serve with a hearty rice pilaf and a vegetable. Yield: Serves 4-6.
   
   *  Your butcher can butterfly a leg of lamb for you.  Tell him you will be
   cooking it flat, and not rolling it back up into a roast.  Ask him to be
   careful.
   
   : Difficulty:  easy if you have a good butcher.
   : Time:  20 minutes preparation, overnight marinating, 45 minutes roasting.
   : Precision:  approximate measurement OK.
   
   : Steven McGeady
   : Intel Corporation, Hillsboro, Oregon, USA
   : mcg@omepd.intel.com
   
   : Copyright (C) 1986 USENET Community Trust
  
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