New zealand lamb

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

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