Recipe by Derf
wonderfull for a summer BBQ! inexpensive, entertaining on a budget, superb taste with rosemary, thyme and basil! from Canadian Living mag.
Top Review by Bergy
Well I can assure you that this lamb disappeared as quick as a wink - I used a butterflied leg of lamb, marinated it overnight. Turned the BBQ to medium high, seared it on all sides then turned the burner under the lamb off closed the lid and continued to cook it with the second burner on high,turning often and doing a little basting. It took 1/2 hr and came out crusty on the outside and pink inside WOW Thanks Doraothy
- 1 boneless lamb shoulder, about 2 lbs
- 1⁄3 cup olive oil or 1⁄3 cup vegetable oil
- 1⁄3 cup lemon juice
- 1⁄3 cup white wine
- 2 tablespoons finely chopped onions
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, smashed
- 1 bay leaf
- 1⁄2 teaspoon rosemary
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon salt
Directions See How It's Made
- With a sharp knife, slice horizontally through lamb, stopping about 1 inch from opposite edge.
- Open meat like a book, flatten with flat of knife.
- Trim membrane and any excess fat.
- Place lamb in heavy plastic bag and set in shallow dish.
- Marinade: In bowl, combine oil, lemon juice, wine, onion, parsley, garlic, bay leaf, rosemary, thyme, basil, salt, and pepper to taste.
- Pour over lamb in plastic bag, press air out of bag and secure with twist tie.
- Marinate for at least 4 hours or overnight in refrigerator.
- Remove lamb from marinade, reserving marinade.
- Cook lamb flat on lightly greased grill over hot coals or on high setting, turning once and basting often with reserved marinade, for about 20 minutes or until desired doneness.
- To serve, slice lamb across the grain into 1/2 inch thick slices.