Grilled Butterflied Leg Of Lamb(Like The Song, Parsley, Sage, Rosemary And Thyme)

• 1 leg of lamb, butterflied (6 lb.)
• 1 c. olive oil
• 2/3 c. lemon juice
• 3 cloves crushed garlic
• 2 bay leaves
• several parsley sprigs
• 2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1 Tbsp. dried sage
• 1 Tbsp. rosemary
• 1 Tbsp. dried thyme
• good red wine (Burgundy; enough to completely cover lamb in marinating dish)

1. Prepare the butterflied leg of lamb by removing all fat and skin.
2. Place in large, nonreactive enamel pot, dish or casserole. Combine the oil, lemon juice, garlic, bay leaves, parsley sprigs, salt, pepper, sage, rosemary and thyme.
3. Usually the lamb will be about half covered by the marinade.
4. Add enough good quality red wine to completely cover the lamb.
5. Marinate the lamb in this mixture for 24 hours; turn occasionally to distribute marinade evenly.

lamb, olive oil, lemon juice, garlic, bay leaves, parsley sprigs, salt, freshly ground pepper, sage, rosemary, thyme, good red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414648 (may not work)