Butterflied Leg Of Lamb Au Diable Recipe

• 1 x 6- to 7-lb. leg of lamb, boned and butterflied
• 1 clv garlic, crushed
• 1/2 c. vegetable oil
• 1/4 c. dry red wine
• 1/2 c. minced onion
• 2 tsp Dijon mustard
• 2 tsp salt
• 1/8 tsp freshly grnd pepper
• 1/2 tsp oregano
• 1/2 tsp basil
• 1 x bay leaf, crushed

1. Put the lamb, fat side down, in shallow pan.
2. Combine all seasonings and pour this marinade over the lamb.
3. Cover pan tightly and chill overnight, turning meat at least once.. Take lamb out of refrigerator 1 hour before cooking.
4. Make incisions in meat so it lies flat.
5. Place meat and marinade in broiler pan, fat side up, and broil 4 min from heat for 10 min.
6. Turn, baste and broil 10 min on the other side.
7. Lower temperature to 435 F and roast lamb about 15 min.
8. Test with a sharp knife; meat should be pink and juicy.
9. Remove meat form marinade and transfer to a warm platter.
10. Bits of brown onion may be scraped off, if desired.
11. Carve lamb into thin slices.
12. Serves 6 to 8

lamb, garlic, vegetable oil, red wine, onion, mustard, salt, freshly grnd pepper, oregano, basil, bay leaf

Taken from cookeatshare.com/recipes/butterflied-leg-of-lamb-au-diable-95759 (may not work)