Grilled butterflied leg of lamb

This recipe is the same as Anita Cochran's recipe for grilled butterflied leg of lamb, except that it uses a different marinade. I got the marinade recipe from a local wine merchant.


(Serves 4-6)
  1. Mix together all of the ingredients except the lamb. Place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 9 x 13 pan works well).
  2. Pour the marinade over the lamb. Cover and marinate in the refrigerator for 12 hours, turning occassionally.
  3. Start a fire in the grill and get the coals very warm but not flaming. Place lamb on grill 3-4 inches from the coals. Cook 20 minutes on each side.
  4. After 10 minutes on the second side, start checking for doneness. Contrary to many people's ideas, lamb should not be well done but should still be a little pink. When done, slice thin and serve.


This marinade also works well with chicken.


Difficulty: easy.
Time: 5 minutes preparation, overnight marinating, 40 minutes cooking.
Precision: no need to measure.


Stephen Kurtzman 
University of Southern California, Los Angeles, Calif., USA 
Recipe last modified: 10 Apr 88

Original header

Path: decwrl!recipes
From: kurtzman@pollux.usc.edu (Stephen Kurtzman)
Newsgroups: alt.gourmand
Subject: RECIPE: Grilled butterflied leg of lamb
Message-ID: <12530@decwrl.DEC.COM>
Date: 29 Apr 88 05:38:39 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: University of Southern California, Los Angeles, Calif., USA
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