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Butterflied Leg of Lamb Recipe

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This recipe for Butterflied Leg of Lamb, by , is from Only the Best, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Reinke
Added: Tuesday, August 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup dry red wine
cup soy sauce
4 large cloves garlic, crushed
cup fresh mint leaves, crushed
1 tablespoon coarsely ground black pepper
2 tbsps. fresh rosemary leaves, or 1 tbsp dried
1 butterflied leg of lamb, 4 to 5 pounds.

Directions:
Directions:
Combine the wine, soy sauce, garlic, mint, rosemary and pepper in a small bowl and mix well. Place the lamb in a nonreactive baking pan. Pour the mixture over the lamb. Cover and refrigerate for 6 house, turning the lamb frequently. Prepare hot coals for grilling. Drain the meat, reserving the marinade. Grill the lamb 4 inches from the hot coals, basting frequently with the marinade, about 20 minutes on each side. Check the lamb for doneness frequently after 30 minutes of grilling. Cut the lamb into very thin slices and serve immediately.

 

 

 

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