Grilled Butterflied Leg of Lamb

• 4 pounds leg of lamb butterflied (approx)
• 2 teaspoons salt
• 2 cloves garlic chopped
• 1 cup olive oil
• 2 large lemons juiced
• 13 cup tomato paste
• 2 teaspoons rosemary leaves
• 1/2 teaspoon black pepper coarsely ground
• 1/2 teaspoon marjoram
• 1/2 teaspoon oregano
• 1/2 teaspoon savory

1. Have the butcher butterfly the leg of lamb, or do it yourself.
2. Combine all remaining ingredients in a glass, enamel, stainless steel, or plastic container and beat with a whisk or fork until combined.
3. It takes a few minutes.
4. Add the lamb, turning it to make sure it is coated on all sides.
5. Marinate two hours at room temperature, or overnight in the refrigerator.
6. Check occasionally to make sure that it is still coated with the marinade and re-cover as necessary.
7. Grill outside, or broil inside at about 8 inches from the flame for 15 minutes on each side, brushing occasionally with the marinade.
8. Serve sliced thin (hot) with the rest of the marinade, heated.
9. NOTE: This also makes wonderful sandwiches if there are any leftovers.
10. Precision: approximate measurements are okay.

lamb butterflied, salt, garlic, olive oil, lemons, tomato paste, rosemary, black pepper, marjoram, oregano, savory

Taken from recipeland.com/recipe/v/grilled-butterflied-leg-of-lamb-33399 (may not work)