12:10 AM 3/20/98
kay hartman rfc

This recipe is from the April 4, 1996 Los Angeles Times.

Kay

Marinated Butterflied Leg of Lamb with Lemon Slices

1 (2 3/4-pound) butterflied leg of lamb, from the shank end
1 tablespoon minced garlic
1/3 cup olive oil
2 tablespoons lemon juice
2 tablespoons dry white wine
2 tablespoons minced parsley
1 teaspoon dried oregano
1 teaspoon crushed rosemary
1 teaspoon ground coriander
2 teaspoons salt
1/2 teaspoon freshly ground pepper
3 thin lemon slices, cut into quarters
Minced parsley, lemon slices, parsley sprigs

There are several advantages to using a butterflied leg of lamb.
Since there is no bone, you can easily buy the right amount of meat
for your guests.  Because the meat is boned and split open, you can
trim away much of the sinew and fat before cooking.  It's also easier
to slice at serving time.  Finally, there's twice the surface area to
absorb marinade.

Trimb lamb of visible fat, sinew and as much connective tissue as you
can.  Rinse lamb and blot dry with paper towels.  Place lamb in large
plastic food bag.  Combine garlic, olive oil, lemon juice, wine,
parsley, oregano, rosemary, coriander, 2 teaspoons salt, 1/2 teaspoon
pepper and lemon pieces in small bowl.  Add to bag and seal tightly
as close to lamb as possible.  Through bag, rub mixture to coat
entire surface of lamb.  Put bag inside another plastic bag (to
prevent leakage) and seal.  Marinate overnight in refrigerator,
turning bag occasionally.

Remove lamb from marinade and discard lemon pieces.  Pat dry and
lightly season all surfaces with salt and pepper.

Broil or grill lamb over medium-hot barbecue grill, turning only
once.  Cook until internal temperature in thickest part of leg
reaches 125 to 130 degrees for rare (about 15 to 20 minutes) or 145
to 150 degrees for medium (about 30 to 40 minutes).

Cover lamb loosely with foil and set aside for 10 minutes to finish
cooking while completing rest of meal.  Slice thin across grain,
using sharp carving knife or electric knife.

Arrange slices on warm platter, drizzle with collected juices,
sprinkle with minced parsley and garnish platter with lemon slices
and parsley sprigs.  Serve hot.

Makes 6 servings.  Each serving contains about:
427 calories; 877 mg sodium; 104 mg cholesterol; 33 grams fat;
1 gram carbohydrates; 29 grams protein; 0.09 gram fiber.