Grilled leg of lamb


5 lb leg of lamb boned & butterfly and remove as much fat as possible.
Marinade 8888
1/2 cup olive oil
6 tbsp red-wine vinegar
8 cloves garlic
4 tsp dried oregano
1 tbsp dried thyme
1 tbsp rosemary
1 tbsp freshly ground pepper
4 long bay leaves
1/2 tsp salt fresh rosemary, thyme and oregano for garnishing

How to prepare

Process marinade ingredients in a food processor or blender. Put butterflied leg of lamb in a large dish or pan and pour marinade over it. Rub the marinade into the meat, turning to coat. Place bay leaves on the lamb and cover and refrigerate for 2 days (48 hours).
To grill: remove and discard bay leaves. Save marinade for basting meat as it cooks. Place meat on grill about 5″ above hot coals. Cover with grill top or make a tent out of aluminum foil. Grill for 40-50 minutes, turning and basting meat every 10 minutes. Remove lamb to a cutting board and sprinkle with the salt and let stand 15 minutes. Thinly slice the lamb and arrange on a platter. Garnish with the rosemary, thyme and oregano.

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