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Grilled Leg Of Lamb


1/2 cup oil
1/2 cup lemon juice
1/2 cup wine
1 tablespoon crushed garlic
1 tablespoon salt
1 tablespoon rosemary
1 tablespoon pepper
1 tablespoon crushed red pepper

I used to do a lot of legs o' lamb while I was living in New Zealand. I agree with Jeannie Voltz on this: a butterflied leg is perfect for a crowd. Grilled 20 minutes on the side (maybe up to 30), you get a nice piece of meat that's well done in the thin bits and medium rare in the fat parts. I marinate my lamb in something like the following: Submerge the sucker for a couple of days. A week isn't too long. I don't think "low and slow" is the way to go with lamb. I prefer grilling. However, I'd definitely try low and slow with mutton. Q'ing is designed for cheap, tough, and fatty cuts. A good smoking would also kill the gamy taste. Posted to BBQ List by Bruce Baker on Jan 08, 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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