Grilled Butterflied Leg Of Lamb
Description
Thick slices of eggplant grilled until soft and smoky. Great alone, or used in sandwiches, salads, or Mediterranean spreads like baba ghanoush.
Ingredients
- 4 lb leg of lamb,butterflied
- -(approx) 2 t salt
- 2 garlic cloves,chopped 1 c olive oil
- 2 lemons,juiced 1/3 c tomato paste
- 2 t rosemary
- 1/2 t black pepper,ground coarse 1/2 t marjoram
- 1/2 t oregano 1/2 t savory
Directions
- Have the butcher butterfly the leg of lamb, or do it yourself.
- Combine all remaining ingredients in a glass, enamel, stainless, or plasticcontainer and beat with a whisk or fork until combined. It takes a
- few minutes.
- Add the lamb, turning it to make sure it is coated on all sides. Marinate two hours at room temperature, or overnight in the refrigerator.
- Check occasionally to make sure that it is still coated with the marinade and re-cover as necessary.
- Grill outside, or broil inside at about 8 inches from the
- flame for 15 minutes on each side, brushing occasionally with the marinade. Serve sliced thin (hot) with the rest of the marinade, heated.
