MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butterfly Lamb With Rosemary
Categories: Lamb
Yield: 1 Batch

6 lb Leg of lamb; boned
1/4 c Olive oil
1 tb Lemon juice
1 tb Dried rosemary
2 ts Black pepper; ground
1 Bay leaf

Place the lamb in a shallow pan. Combine the oil, lemon juice,
rosemary, pepper, and bay leaf. Blend thoroughly, then rub the
mixture all over the lamb and cover. Let stand for 2 hours or longer,
unrefrigerated but in a cool place, turning occasionally.

Prepare a charcoal fire or preheat the broiler. Place the lamb on the
fire or under the broiler and grill or broil to the desired degree of
doneness, turning several times as it cooks.

The cooking time will depend on the distance of the meat from the
heat, the intensity of the heat, and whether the grill is covered. It
should vary from about 20 minutes for rare meat to 40 minutes for
medium-well.

Let stand for 20 minutes covered with foil. Serve sliced.

Recipe by Joel Ehrlich

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