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New Zealand Lamb

none

1 boneless leg of lamb
1/2 cup lemon juice
1/2 cup oil
1/2 cup white wine
1 teaspoon crushed garlic
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon pepper
1 tablespoon red pepper flakes

Marinate in the fridge for a good long while. A week isn't too long. Grill in a Webber kettle with the lid on and the vents almost closed, 15-20 minutes on each side. A leg of lamb is great for a crowd. Because the thickness is quite uneven, some parts will be well done while others are medium rare. Who says you can't please all the people all the time! - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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