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Main Line Butterflied Leg of Lamb Recipe

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This recipe for Main Line Butterflied Leg of Lamb, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Henry FitzPatrick
Added: Thursday, July 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 leg of Lamb- butterflied (bone removed and sliced open)
4-5 peeled and sliced garlic cloves
thyme
oregano

Marinade:
soy sauce
vinegar--not too much
Italian dressing

Directions:
Directions:
Slash small holes in leg and place garlic slices into holes. Sprinkle lamb generously with thyme and oregano.
Mix soy, vinegar,Italian dressing for marinade. Pour into extra large glass pan. (Marinade should be about 1/2 inch in pan.) Place lamb in pan, spoon some marinade on top. Place in refrigerator. Turn after 1 1/2 hours. Sprinkle more thyme and oregano on top. Return to refrigerator for additional hour. Remove from refrigerator and let rest at room temperature for 1/2 hour.
Grill over med-hot coals.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
3 hours to marinate. 45 minutes cook time.
Personal Notes:
Personal Notes:
Keep checking lamb so as not to over cook.

 

 

 

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