Grilled Butterflied Leg Of Lamb

• 1 (3 1/2 to 4 pounds) boneless leg of lamb roast
• 2/3 cup olive oil
• 3 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon chopped parsley
• 1 teaspoon oregano
• 3 bay leaves, crumbled
• 1 cup thinly sliced onions
• 3 garlic cloves, thinly sliced

1. Trim fat and membrane from lamb. Blend together remaining ingredients. Marinate lamb in mixture for 12-24 hours, or up to 2 days in refrigerator. Drain lamb, reserving marinade.
2. Place lamb on grill over medium coals. Insert meat theromomter, if desired. Cover grill, and open vent. Grill until desered degree of doneness, about 2 hours or l40 degrees rare, about 2 1/2 hours or 160 degrees medium, and about 3 hours 170 degrees well done.
3. Transfer lamb to a warm serving platter. Let stand 10 minutes before slicing.

lamb roast, olive oil, lemon juice, salt, freshly ground black pepper, parsley, oregano, bay leaves, onions, garlic

Taken from www.epicurious.com/recipes/member/views/grilled-butterflied-leg-of-lamb-50003794 (may not work)