Title: BROILED/GRILLED LEG OF LAMB
Category: meat

This dish was served in bb and cooked on the char-broiler. I like to cook this on my charcoal grill outside. I make a large hot fire and put the whole butterflied leg on the grill. This method requires lots of attention as the fire flares from the marinade and from the lamb fat however this does allow you to cook this meat truly "charred rare". I have served this dish to several people who swore they did not like lamb who changed their minds after eating this dish.

Ingredients:
1 boned and butterflied leg of lamb

1 & 1/3 cups olive oil

1/3 cup lemon juice

2 t salt

2 t black pepper

1/3 cup chopped parsley

2 t oregano

2 bay leaves, crumbled

2 cups thinly sliced onions

6 cloves garlic,sliced

Instructions for preparation:
Trim the fell and any loose clumps of fat off the lamb. Combine the olive oil, salt, pepper, parsley, oregano, bay leaves, onions and garlic in a bowl; mix and pour into heavy duty large ziplock bag with meat. Marinate at least 24 hours turning frequently. Remove from marinade and pat off excessive oil if cooking inside. If outside don't worry about it. Just throw directly on hot grill and stand back. Turn frequently and serve when still rare in center.

Approximate date first served: February 1974

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