Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Boneless leg of lamb |
| ½ cup | Lemon juice |
| ½ cup | Oil |
| ½ cup | White wine |
| 1 teaspoon | Crushed garlic |
| 1 teaspoon | Salt |
| 1 teaspoon | Dried rosemary |
| 1 teaspoon | Pepper |
| 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