Sliced Marinated Lamb

• 1 (2 1/2 lb.) piece butterflied leg of lamb, trimmed of all surface fat
• 4 large cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 c. lemon juice
• 1/3 c. light tasting olive oil
• 2 tsp. dried oregano
• 2 tsp. dried rosemary
• salt
• freshly ground pepper
• lemon slices for garnish

1. Place lamb in large plastic food bag.
2. Combine garlic, onion, lemon juice, olive oil, oregano and rosemary in bowl and add to meat.
3. Close bag next to meat.
4. Working through bag, distribute marinade over meat.
5. Refrigerate overnight.
6. Bring to room temperature before cooking.
7. Remove lamb from marinade, reserving marinade.
8. Season meat to taste with salt and pepper.
9. Broil or grill lamb on both sides until done as desired.
10. Place on warm platter and tent with foil.
11. Let stand 10 minutes.

lamb, garlic, onion, lemon juice, light tasting olive oil, oregano, rosemary, salt, freshly ground pepper, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396828 (may not work)