Recipe - Grilled Leg Of Lamb

MARINADE
One half cup Oil
One half cup Lemon juice
One half cup Wine
1 tablespoon Crushed garlic
1 tablespoon Salt
1 tablespoon Rosemary
1 tablespoon Pepper
1 tablespoon Crushed red pepper

I used to do a lot of legs o' lamb while I was living in New Zealand. I
agree with Jeannie Voltz on this: a butterflied leg is perfect for a crowd.
Grilled 20 minutes on the side (maybe up to 30), you get a nice piece of
meat that's well done in the thin bits and medium rare in the fat parts. I
marinate my lamb in something like the following:

Submerge the sucker for a couple of days. A week isn't too long. I don't
thing "low and slow" is the way to go with lamb. I prefer grilling.
However, I'd definately try low and slow with mutton. Q'ing is designed for
cheap, tough, and fatty cuts. A good smoking would also kill the gamy
taste.

Posted to bbqdigest Volume 98 Issue 020 by Bruce Baker
bruce.baker@erols.com on Jan 08, 1998