GRILLED BUTTERFLIED LEG OF LAMB

Leg of lamb with rosemary & tomato baste

Ingredients

• 4-5 lbs leg of lamb, butterflied
• 2 tsp salt
• 2 garlic cloves, chopped
• 1 cup olive oil
• 2 lemons, juiced
• 1/3 cup tomato paste
• 2 tsp rosemary
• 1/2 tsp black pepper, ground coarse
• 1/2 tsp marjoram
• 1/2 tsp oregano
• 1/2 tsp savory

Procedure

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.

Notes

Rating

Contributor

 
Daniel Faigin and Karen Davis 
System Development Corporation (A Burroughs Company) 
Santa Monica, California 
{akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin  
sdcrdcf!faigin@LOCUS.UCLA.EDU 
 

Original header

Path: decwrl!recipes
From: faigin@sdcrdcf (Daniel P. Faigin)
Newsgroups: mod.recipes
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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