1/2 c  Apple juice or cider
2 tb Lemon juice
1 ts Dried rosemary, crushed
1/2 ts Salt
1/4 ts Finely shredded lemon peel
1 tb Honey
Garlic clove, minced
1/4 ts Pepper

1 x 3 1/2 lb leg of lamb, sirloin half, boned and butterflied 4 x small
apples, cored and sliced crosswise into 1/2″ rings
For marinade, stir together apple juice, lemon peel, lemon juice, honey,
rosemary, garlic, salt, and pepper. Set aside.
Place lamb, boned side up, between 2 pieces of clear plastic wrap.
Working from the center to the edges, pound lightly with a meat mallet to
1″ thickness. Place in a shallow dish. Pour marinade over lamb. Cover and
marinate in the refrigerator several hours or overnight. Drain lamb,
reserving marinade.
Place apples on an 18×24″ piece of heavy foil. Sprinkle with 3 T of the
reserved marinade. Bring up long edges of foil and leaving space for steam
expansion, seal tightly with a double fold. Fold short ends to seal.
Grill lamb and apples on an uncovered grill over medium coals for 15
minutes. Turn lamb and grill to desired doneness, allowing 15-25 minutes
more for medium. Brush lamb often with marinade. Grill apples about 15
minutes more or till tender, turning foil packet often.

Per serving: 209 calories, 25 g protein, 12 g carbohydrates, 6 g fat, 87 mg
cholesterol, 198 mg sodium, 367 mg potassium