*  Exported from  MasterCook II  *
 
                   Butterflied Leg Of Lamb With Rosemary
 
 Recipe By     : Bon Appitit   June 1996
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Bbq\Grilled\Smoked               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
 
 
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