Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Apple juice or cider 1/4 ts Finely shredded lemon peel
2 tb Lemon juice 1 tb Honey
1 ts Dried rosemary, crushed Garlic clove, minced
1/2 ts Salt 1/4 ts Pepper

1 x 3 1/2 lb leg of lamb, sirloin half, boned and butterflied 4 x small
apples, cored and sliced crosswise into 1/2" rings
For marinade, stir together apple juice, lemon peel, lemon juice, honey,
rosemary, garlic, salt, and pepper. Set aside.
Place lamb, boned side up, between 2 pieces of clear plastic wrap.
Working from the center to the edges, pound lightly with a meat mallet to
1" thickness. Place in a shallow dish. Pour marinade over lamb. Cover and
marinate in the refrigerator several hours or overnight. Drain lamb,
reserving marinade.
Place apples on an 18x24" piece of heavy foil. Sprinkle with 3 T of the
reserved marinade. Bring up long edges of foil and leaving space for steam
expansion, seal tightly with a double fold. Fold short ends to seal.
Grill lamb and apples on an uncovered grill over medium coals for 15
minutes. Turn lamb and grill to desired doneness, allowing 15-25 minutes
more for medium. Brush lamb often with marinade. Grill apples about 15
minutes more or till tender, turning foil packet often.

Per serving: 209 calories, 25 g protein, 12 g carbohydrates, 6 g fat, 87 mg
cholesterol, 198 mg sodium, 367 mg potassium

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