Categories: Meats, Usenet 
      Yield: 6 servings 
  
      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 
  
  Have the butcher butterfly the leg of lamb, or do it yourself. 
   
  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. 
   
  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. 
   
  NOTES: 
   
  *  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. Yield: Serves 6-8. 
   
  *  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 
  : sdcrdcf!faigin@LOCUS.UCLA.EDU 
   
  : Copyright (C) 1986 USENET Community Trust