This is an excellent choice for a small dinner party, but I suggest you tell no one you're serving lamb until they're all at the table discussing how delicious it is and arguing over whether it's beef or pork or exactly what.

That's the best time to announce that it is, indeed...tahDAH...lamb! (adding smugly, "and YOU said you didn't like lamb!")

3 to 4 lb. leg of lamb
several cloves fresh garlic
handful fresh rosemary
2 bay leaves (preferably fresh)
zest from one lemon
1 tsp oregano
1 tsp Beau Monde seasoning, or favorite seasoned salt or other all-purpose seasoning
1/4 c chopped parsley
1/2 c olive oil
2 T soy sauce
1/4 c dry sherry

Bone and butterfly leg of lamb (I have butcher do this). Cut off any gristly pieces, and as much of the fell and excess fat as you care to remove. Poke holes at 3-4" intervals across both sides of lamb. Into each hole shove a sliver of garlic, two or three leaves of rosemary, a piece of cracked bay leaf (if you're using fresh - if you're using dried, just add a few to the marinade).

Combine lemon zest, parsley, oregano and all-purpose seasoning. Rub well into lamb. Place studded, seasoned leg of lamb into heavy plastic bag. Combine olive oil, soy sauce, sherry and pour into bag. Marinate in fridge overnight, turning occasionally.

Barbecue or broil, fat side up initially, turning once. Cook fat side up for about 30 minutes (or so, depending on thickness of meat), then turn and broil for 10-15 minutes (or to desired doneness).

Date User Comment

Tue 04/15/03 15:37:07 Marlene Initial entry of recipe.