Brick Oven Grilled Marinated Lamb

Found in the Star Ledger. Recipe is from Cathy and Bill Scarpa of Sparta, NJ. You could just grill the lamb on a BBQ too. FYI-the recipe says 16 servings and it calls for 8-10 lbs. of butterflied leg of lamb.

• Ready In: 1 hr 35 mins
• Serves: 16

Ingredients

• 1  head garlic, coarsely chopped
• 3  lemons, juice of
• 1⁄2 cup white wine
• 1⁄2 cup olive oil
• 1  bunch of fresh mint, chopped
• 1  teaspoon salt
•  fresh ground black pepper, to taste
• 1  onion, minced
• 1 (8 lb)  leg of lamb, butterflied

Directions

1. Place garlic, lemon juice, wine, mint, salt and pepper in a blender and blend until a coarse puree.
2. Pour marinade into a large bowl and stir in onion.
3. Add the lamb to the bowl, turning to coat with the marinade and let sit at room temperature for at least 1 hour.
4. Grill the lamb on the hot bricks or barbecue grill, turning several times, until the internal temperature reads 130 degrees F. for medium rare.
5. Let the meat rest for 10 minutes before slicing.