This recipe for GRILLED BUTTERFLIED LEG OF LAMB, by Evelyn Miller, is from The Miller Family Cookbook Project,
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1 3-4 LB. BONELESS LEG OF LAMB, BUTTERFLIED 1 C. RED WINE VINEGAR 3/4 C. OLIVE OIL 3 CLOVES CRUSHED GARLIC 1/2 C.DRY RED WINE GENEROUS AMT. GROUND PEPPER AND SALT TO TASTE 6 SPRIGS OF ROSEMARY
*HAVE BUTCHER BUTTERFLY LAMB! PLACE LAMB IN BAKING DISH, COMBINE NEXT FIVE INGRED. AND POUR OVER LAMB. TOP WITH ROSEMARY AND MARINATE FOR AT LEAST 2 HRS. COOK OVER HOT GRILL FOR 25 MIN. OR UNTIL DONE. CAN BE ROASTED IN OVEN ALSO.
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