Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Leg of lamb, 2 C Olive oil
-butterflied and 1/2 C Lemon juice
-trimmed 6 Garlic cloves, sliced
6 T Rosemary 1 T Oregano
Black pepper 1 T Thyme
Green onions 1 C Onion, minced
4 C Burgundy wine

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

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