Herb- Marinated Lamb

Herb-Marinated Lamb


INGREDIENTS:

1 (5- to 6-pound) leg of lamb, butterflied
1/2 cup olive oil
1/2 cup lemon juice
1/4 cup chopped onion
3 cloves garlic, minced
1 Tablespoon Worcestershire sauce
1/2 teaspoon ground pepper
1/2 teaspoon dried thyme

TO PREPARE:

Place the leg of lamb in a nonreactive dish.
Combine the olive oil, lemon juice, onion, garlic,
  Worcestershire sauce, pepper and thyme in a bowl and mix
  well.  Pour over the lamb, turning to coat.
Marinate in the refrigerator for 3 to 10 hours, turning
  occasionally.  Drain, reserving the marinade.
Grill the lamb over hot coals for 40 to 45 minutes or until
  done to taste, basting with the reserved marinade
  occasionally.

SERVINGS: 12 - 15

Boned Leg of Lamb

Boned Leg of Lamb in a Mustard Crust

INGREDIENTS:

1/2 cup Dijon mustard
2 Tablespoons soy sauce
1 garlic clove, pressed
1/2 teaspoon ground thyme
1/4 teaspoon powdered ginger
2 Tablespoons olive oil
1/4 cup all-purpose flour
1 six-pound leg of lamb, boned, rolled, and tied
  about 1 cup of water

TO PREPARE:

In a small bowl, combine mustard, soy sauce, garlic, thyme, ginger, olive oil, and flour; beat with a whisk.  Place lamb on the rack of a shallow roasting pan.  Spread mustard mixture over lamb and set aside several hours before baking.  Add about one cup water to the pan.  Roast in a preheated 325 degree oven about two hours or until a meat thermometer registers 145 degrees for medium lamb.  Maintain water level in pan.  Remove lamb from oven and set aside 15 minutes before carving.

SERVINGS: 8