Yield: 6 servings
|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.