Leg of lamb with rosemary & tomato baste

My wife and I have used this recipe a number of times, and have found that the marinade, in and of itself, is excellent for any type of lamb.


(Serves 6-8)


  1. Have the butcher butterfly the leg of lamb, or do it yourself.
  2. Combine all remaining ingredients in a glass, enamel, stainless, or plastic container, and beat with a whisk or fork until combined. It takes a few minutes.
  3. 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.
  4. Grill outside, or broil inside at 8 inches from the flame for 15 minutes on each side, brushing occasionally with the marinade.
  5. Serve sliced thin (hot) with the rest of the marinade, heated.


This also makes wonderful sandwiches if there are any leftovers.


Difficulty: easy.
Time: several hours marinating, 30 minutes cooking.
Precision: approximate measurement OK.


Daniel Faigin and Karen Davis 
System Development Corporation (A Burroughs Company) 
Santa Monica, California 
{akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin  
Recipe last modified: 21 May 86

Original header

Path: decwrl!recipes
From: faigin@sdcrdcf (Daniel P. Faigin)
Subject: RECIPE: Leg of lamb with rosemary and tomato
Message-ID: <5170@decwrl.DEC.COM>
Date: 5 Sep 86 18:12:29 GMT
Sender: recipes@decwrl.DEC.COM
Organization: System Development Corp., Santa Monica, California
Lines: 64
Approved: reid@decwrl.UUCP

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