Butterfly lamb with rosemary

Yield: 8 servings

Measure Ingredient
6 pounds Leg of lamb, boned
2 teaspoons Black pepper, ground
¼ cup Olive oil
1 \N Bay leaf
1 tablespoon Lemon juice
1 tablespoon Rosemary dried

1. Place the lamb in a shallow pan.

2. Combine the oil, lemon juice, rosemary, pepper and bay leaf.

Blend well and rub the mixture all over the lamb. Cover and let stand for 2 hours or longer, unrefrigerated but in a cool place. Turn the meat occasionally. 3. Prepare a charcoal fire or preheat the broiler.

Place the lamb on the fire or under the broiler. Grill or broil the meat to the desired degree o doneness. Turn the meat several times as it cooks. Cooking time will depen 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 rar meat to 40 minutes for medium well done. Let stand for 20 minutes covered with foil. Serve sliced.

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