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Servings: 6 Servings
Ingredients:
5 lb Leg of lamb; butterflied
Olive oil
3 tb Dried Rosemary
1    Grated rind of 1 lemon

Paint the lamb with the olive oil. Sprinkle with rosemary and rind. Let
sit for several hours. Grill to pink. Slather a few pats od butter on top
and slice thinly. season with Salt & pepper to taste.







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