Categories: Meats, Usenet 
      Yield: 4 servings 
  
      1    Leg of lamb, 
           -butterflied and 
           -trimmed 
      6 T  Rosemary 
           Black pepper 
           Green onions 
      4 c  Burgundy wine 
      2 c  Olive oil 
    1/2 c  Lemon juice 
      6    Garlic cloves, sliced 
      1 T  Oregano 
      1 T  Thyme 
      1 c  Onion, minced 
  
  Carefully trimming the fat from a butterflied leg of lamb, and and finish 
  the cut, as needed, so that the lamb lies flat in a butterfly shape. A 
  large butterflied leg of lamb should be no more than about 2 or 3 inches 
  thick. 
   
  Take a liberal amount of rosemary, crush it and rub it into the lamb.  When 
  crushing it, don't turn it into dust, just break it.  Sprinkle some black 
  pepper on the cut side of the meat. 
   
  Combine the remaining ingredients (wine, green onions, olive oil, lemon 
  juice, garlic, oregano, thyme and onion) into a marinade. Place the lamb in 
  a shallow dish or bowl, cover as much as possible with the marinade, and 
  marinate in a refrigerator, covered, for 4 to 24 hours.  Turn at intervals 
  to marinate evenly. 
   
  Grill over mesquite and charcoal on a grill with a tight-fitting lid, such 
  as a Weber. Cook on one side for 25 minutes, occasionally spooning some 
  leftover marinade onto the uncooked side, then turn and cook about 20 more 
  minutes. cooking. Make a small cut in the thickest part of the lamb to 
  check for doneness: when the center is still pink, but not raw, take the 
  lamb off and prepare to serve. Remember that the lamb will continue to cook 
  after you take it off the grill. 
   
  Serve the lamb cut-side down (pretty side up).  Garnish with uncooked green 
  onions. 
   
  NOTES: 
   
  *  Grilled butterflied leg of lamb -- I devised this recipe after being 
  unable to find an appropriate recipe in the library. It is always well 
  received, and it looks impressive far out of proportion to its difficulty. 
  Because it is simple and difficult to screw up, it is perfect as the 
  centerpiece for a meal with a large group or with complex side dishes. 
  Serve with a hearty rice pilaf and a vegetable. Yield: Serves 4-6. 
   
  *  Your butcher can butterfly a leg of lamb for you.  Tell him you will be 
  cooking it flat, and not rolling it back up into a roast.  Ask him to be 
  careful. 
   
  : Difficulty:  easy if you have a good butcher. 
  : Time:  20 minutes preparation, overnight marinating, 45 minutes roasting. 
  : Precision:  approximate measurement OK. 
   
  : Steven McGeady 
  : Intel Corporation, Hillsboro, Oregon, USA 
  : mcg@omepd.intel.com 
   
  : Copyright (C) 1986 USENET Community Trust