Barbecued Butterflied Leg of Lamb
- 5-to-6 pound leg of lamb, boned and butterflied, with excess fat removed
- Grated peel and juice of 1 Sunkist® lemon
- 3 tablespoons salad or vegetable oil
- 1 tablespoon grated onion
- 1 to 2 cloves of garlic, minced
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried tarragon leaves
- 1/4 teaspoon coarse black pepper
Makes 8 to 10 servings.
If necessary, to even the thickness of the butterflied lamb, slash the thicker muscles vertically,
about 1/2 inch. Insert 3 to 4 long metal skewers lengthwise to prevent the lamb from curling
when cooking. Place the lamb on a large platter of 15-1/2 X 10-1/2 X 1- inch jellyroll pan. To
make the marinade, combine the remaining ingredients. Spoon half the marinade over the lamb;
turn lamb over and spoon on the remaining marinade. Cover with plastic wrap and marinate in
refrigerator for 4 hours or overnight. Remove the lamb and barbecue on a grill 6 inches above
glowing coals for 20 minutes on each side (for medium-rare) or until desired doneness,
brushing occasionally with any remaining marinade.
TO BROIL LAMB:
Prepare and marinate butterflied lamb as above. Place on a large broiler pan 6 to 9 inches from
heat and cook as above.
