Marinated Grilled Leg of Lamb

Ingredients:

• 1 4 to 5 lb boned leg of lamb - boned and butterflied
• 1 Spanish Onion
• 1 clove of galric
• Juice of 1 lemon
• ½ cup red wine vinegar
• ¾ cup safflower oil
• ¼ teaspoon dried organo
• ¼ teaspoon dried thyme
• ½ teaspoon fresh rosemary
• ½ teaspoon dried basil
• ½ teaspoon dried mint leaves
  
  My advice is marinate overnight, skate hard, keep your head up and always remember to carry your own bag - after all it's a state law in Canada!

Open leg up on a flat surface sufficient to work freely with the leg. Carefully trim any extra fel and fat from the leg. If you have bought a boned leg then you likely will need to butterfly the thicker muscles on the leg. To do this lay the leg flat with the side up that had been closest to the bone. Locate those sections that are thickest. Cutting with the grain slice the thick section about halfway through the thickness of the meat. If it is a wide, thick piece you may want to do the same in thirds across the width of that section.

Combine all ingredients into plastic ziplock bag of sufficient size to hold meat and marinate. Let marinate for a min. 4 hours but for best results let stand for 12 to 24 hrs. turning occasionally. Grill over medium to high heat for 25 to 30 minutes per side for medium rare.

Remember to carve against the grain. A leg of lambs muscles structure varies from area to area. It’s best to try to section off areas of similar muscle structure to aid in the carving.