Recipe - Marinated Butterflied Leg Of Lamb

7 Leg of lamb
3 cup Dry red wine
One half cup Olive oil
2 Thin cut or sliced up onions
1 Thin cut or sliced up carrot
1 tablespoon Dried thyme
6 Parsley stems
2 Crumbled bay leaves
2 Minced garlic cloves
2 teaspoon Salt
One half teaspoon Pepper

Have butcher bone, butterfly and pound the lamb to an even thickness. Make
the marinade; in a large ceramic dish combine the wine, oil, onions,
carrot, thyme, parsley, bay leaves, garlic, salt and pepper. Add the lamb,
and let it marinate, covered and chilled, turning it occasionally, for 12
days. Drain the lamb, pat it dry and fit it into a grill basket which will
keep it flat while cooking. Broil the lamb under a preheated broiler 3
inches from the heat for 10 minutes on each side for mediumrare meat, or
until a meat thermometer registers 140 degrees. Transfer the lamb to a
cutting board, let it stand for 10 minutes and carve it diagonally. Arrange
the slices on a heated platter.