| 1 | Carefully trimming the fat from a butterflied leg of lamb, and and finish the cut, as needed, so that the lamb lies flat in a butterfly shape. |
| 2 | A large butterflied leg of lamb should be no more than about 2 or 3 inches thick. |
| 3 | Take a liberal amount of rosemary, crush it and rub it into the lamb. |
| 4 | When crushing it, don"t turn it into dust, just break it. |
| 5 | Sprinkle some black pepper on the cut side of the meat. |
| 6 | Combine the remaining ingredients (wine, green onions, olive oil, lemon juice, garlic, oregano, thyme and onion) into a marinade. |
| 7 | Place the lamb in a shallow dish or bowl, cover as much as possible with the marinade, and marinate in a refrigerator, covered, for 4 to 24 hours. |
| 8 | Turn at intervals to marinate evenly. |
| 9 | Grill over mesquite and charcoal on a grill with a tight-fitting lid, such as a weber. |
| 10 | Cook on one side for 25 minutes, occasionally spooning some leftover marinade onto the uncooked side, then turn and cook about 20 more minutes. |
| 11 | Cooking. |
| 12 | Make a small cut in the thickest part of the lamb to check for doneness: when the center is still pink, but not raw, take the lamb off and prepare to serve. |
| 13 | Remember that the lamb will continue to cook after you take it off the grill. |
| 14 | Serve the lamb cut-side down (pretty side up). |
| 15 | Garnish with uncooked green onions. |
| 16 | Notes: * grilled butterflied leg of lamb -- i devised this recipe after being unable to find an appropriate recipe in the library. |
| 17 | It is always well received, and it looks impressive far out of proportion to its difficulty. |
| 18 | Because it is simple and difficult to screw up, it is perfect as the centerpiece for a meal with a large group or with complex side dishes. |
| 19 | Serve with a hearty rice pilaf and a vegetable. |
| 20 | Yield: serves 4-* your butcher can butterfly a leg of lamb for you. |
| 21 | Tell him you will be cooking it flat, and not rolling it back up into a roast. |
| 22 | Ask him to be careful. |
| 23 | : difficulty: easy if you have a good butcher. |
| 24 | : time: 20 minutes preparation, overnight marinating, 45 minutes roasting. |
| 25 | : precision: approximate measurement ok. |
