Leg of lamb

Yield: 6 servings

Measure Ingredient
5 pounds Leg of lamb; butterflied
\N \N Olive oil
3 tablespoons Dried Rosemary
1 \N Grated rind of 1 lemon

Paint the lamb with the olive oil. Sprinkle with rosemary and rind.

Let sit for several hours. Grill to pink. Slather a few pats od butter on top and slice thinly. season with Salt & pepper to taste.

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