*  Exported from  MasterCook II  *
 
                               Lamb Sans Mint
 
 Recipe By     : Steven McGeady Intel Corporation, Hillsboro, Oregon, USA
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Meat, Miscellaneous
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    leg of lamb -- butterflied and trim
   50      g             rosemary
                         black pepper
                         green onions
    1      liter         burgundy wine
  500      ml            olive oil
  100      ml            lemon juice
    6                    garlic cloves -- sliced
   15      ml            oregano
   15      ml            thyme
  200      g             onion -- minced
 
 1.  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 6 to 8 cm thick.
 
 2.  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.
 
 3.  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.
 
 4.  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.
 
 5.  Serve the lamb cut-side down (pretty side up).  Garnish with uncooked=
  green onions.
 
 Author’s Notes:
     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.
 
     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.
 Precision     : approximate measurement OK.
 
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