© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Hungry Gut
Six or seven pounds of leg of lamb boned and butterflied, marinated in Greek herbs and spices overnight, then grilled — I have no idea where this recipe originated, but it has been in our family for years. I buy my lamb from Costco, it's already boned and butterflied.
6 to 7 pound leg of lamb, boned and butterflied
½ cup lemon juice
½ cup dry vermouth
3 tablespoons extra virgin olive oil
3 teaspoons sea salt
1 teaspoon ground black pepper
4 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
8 garlic cloves, minced
Lay out meat in a large shallow glass pan. Mix remaining ingredients together and pour over meat. Turn meat to coat on both sides, cover, and chill overnight.
Barbeque meat on grill over medium-hot heat and cook 15 to 20 minutes to brown on side. Turn and cook another 15 to 20 minutes for medium-rare meat. Baste several times during grilling with marinade.
Slice to serve.