Yield: 1 Servings
|1 \N||Boneless leg of lamb|
|½ cup||Lemon juice|
|½ cup||White wine|
|1 teaspoon||Crushed garlic|
|1 teaspoon||Dried rosemary|
|1 tablespoon||Red pepper flakes|
Marinate in the fridge for a good long while. A week isn't too long.
Grill in a Webber kettle with the lid on and the vents almost closed, 15-20 minutes on each side.
A leg of lamb is great for a crowd. Because the thickness is quite uneven, some parts will be well done while others are medium rare.
Who says you can't please all the people all the time! Recipe By : Bruce Baker