Herbed Marinated Leg Of Lamb Recipe
Ingredients
| 1 5- to 6-pound leg of lamb | ||
| Lemon juice | 1/3 Cup (16 tbs) | |
| Cooking oil | 1/2 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| 2 tablespoons finely snipped parsley | ||
| Salt | 1 Teaspoon | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| Dried basil | 1/2 Teaspoon, crushed | |
| Dried tarragon | 1/4 Teaspoon, crushed | |
Directions
Have meatman bone leg of lamb and slit lengthwise so you can spread it flat on grill like a thick steak.
Combine lemon juice, oil, onion, parsley, salt, thyme, basil, and tarragon.
Place lamb in large plastic bag set in deep bowl.
Pour lemon juice mixture over lamb; close bag.
Refrigerate 4 to 6 hours, turning bag occasionally to coat lamb evenly.
Drain lamb, reserving marinade.
Insert two long skewers through meat at right angles making a +, or place meat in a wire grill basket.
Grill over medium coals, turning every 15 minutes, till desired doneness, about 1 1/2 hours for medium or 2 hours for well-done.
Baste frequently with reserved marinade.
Place lamb on carving board; remove from basket or remove skewers.
Cut lamb across grain into thin slices.
Combine lemon juice, oil, onion, parsley, salt, thyme, basil, and tarragon.
Place lamb in large plastic bag set in deep bowl.
Pour lemon juice mixture over lamb; close bag.
Refrigerate 4 to 6 hours, turning bag occasionally to coat lamb evenly.
Drain lamb, reserving marinade.
Insert two long skewers through meat at right angles making a +, or place meat in a wire grill basket.
Grill over medium coals, turning every 15 minutes, till desired doneness, about 1 1/2 hours for medium or 2 hours for well-done.
Baste frequently with reserved marinade.
Place lamb on carving board; remove from basket or remove skewers.
Cut lamb across grain into thin slices.
Chef
