(Serves 12)
November 15, 2004
1 leg of American lamb, boned and butterflied* (about 4 to 6 lbs.)
? cup salad oil
? cup water
1/3 cup lemon juice
? cup dry sherry or apple juice
2 Tablespoons grated onion
1 teaspoon salt
? teaspoon powered oregano
? teaspoon crushed thyme leaves
- Place lamb in large, shallow baking dish.
- Blend remaining ingredients and pour over lamb.
- Cover and marinate 8 hours or overnight in refrigerator, turning occasionally.
- Broil, fat side up, 4 to 6 inches from source of heat, about 20-25 minutes on each side, or to desired degree of doneness, brushing occasionally with marinade.
(*Have butcher bone out leg of lamb; slit leg lengthwise and spread flat.)
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